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Cornmeal Crepes with Figs and Pears

From: bonappetit.com
Paper-thin crepes
SERVES 4

1 large egg
½ cup whole milk
¼ cup all-purpose flour
¼ cup cornmeal
2 Tbsp. sugar
½ tsp. vanilla extract
1/8 tsp. kosher salt
1¼ cups heavy cream, divided
Unsalted butter (for skillet)
1 ripe pear, cored, thinly sliced
4 fresh black Mission figs, quartered
2 Tbsp. unsalted, shelled raw pistachios
Honey (for drizzling)

Preheat oven to 350°. Spread pistachios on a small rimmed baking sheet; toast, tossing occasionally, until fragrant, 6–8 minutes. Let cool, then coarsely chop; set aside.

Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and ¼ cup cream in a medium bowl until smooth.

Heat a 10” nonstick skillet over medium heat. Lightly coat skillet with butter and add 3 Tbsp. 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. Transfer to a plate. Repeat with remaining batter, coating skillet with butter between crepes.

Beat remaining 1 cup cream to soft peaks. Serve crepes folded, topped with whipped cream, pears, figs, and pistachios and drizzled with honey.