Cornmeal Crepes with Figs and Pears

Ingredients

• 0.3 cup cornmeal 
• 1 large eggs 
• 4  figs fresh black quartered
• 0.3 cup flour all-purpose
• 1.3 cups cup heavy whipping cream divided
• 4 servings honey (for drizzling)
• 0.1 teaspoon kosher salt 
• 1  pears cored ripe thinly sliced
• 2 tablespoons sugar 
• 4 servings butter unsalted (for skillet)
• 2 tablespoons pistachios raw unsalted shelled
• 0.5 teaspoon vanilla extract 
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• spatula

Directions

1. Preheat oven to 350°F.
2. Spread pistachios on a small rimmed baking sheet; toast, tossing occasionally, until fragrant, 6-8 minutes.
3. Let cool, then coarsely chop; set aside.
4. Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and 1/4 cup cream in a medium bowl until smooth.
5. Heat a 10" nonstick skillet over medium heat. Lightly coat skillet with butter and add 3 tablespoons batter, swirling to cover the bottom of skillet. Cook, undisturbed, until edges turn golden and center begins to puff, about 2 minutes. Using a heatproof rubber spatula, loosen edges and then, using your fingers, flip crepe and cook until bottom is dry and set, about 30 seconds longer.
6. Transfer to a plate. Repeat with remaining batter, coating skillet with butter between crepes.
7. Beat remaining 1 cup cream to soft peaks.
8. Serve crepes folded, topped with whipped cream, pears, figs, and pistachios and drizzled with honey.
9. Per serving: 450 calories, 32 g fat, 4 g fiber
10. Bon Appétit