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This cornmeal crepe recipe transforms ordinary breakfast into an elegant feast with sweet summer fruits and honey. The cornmeal adds a delightful texture that perfectly complements the juicy figs and peaches, creating a brunch dish that feels special enough for company but simple enough for a weekend treat.
I discovered this recipe during a summer when our farmers market was overflowing with fresh figs and peaches. My family now requests these crepes whenever stone fruits come into season, and they've become our signature weekend breakfast when guests visit.
Ingredients
- Unsalted butter: provides richness and helps prevent sticking in the pan
- Large egg: acts as a binding agent for the crepe batter
- Whole milk: adds necessary fat content for tender crepes
- All purpose flour: provides structure to the crepes
- Cornmeal: gives these crepes their distinctive texture and slight sweetness
- Sugar: enhances the natural sweetness of the fruits
- Vanilla extract: adds warmth and depth to the batter
- Salt: balances the sweetness and enhances all flavors
- Heavy cream: creates a luxurious texture in the batter
- Fresh figs: bring a honey like sweetness and delicate texture
- Large peach: adds juicy sweetness and slight acidity
- Roasted pistachios: provide crunch and nutty flavor
- Greek yogurt or whipped cream: creates the creamy filling
- Honey: for drizzling adds a floral sweetness that ties everything together
Step-by-Step Instructions
- Prepare the Fruits:
- Slice figs into quarters and remove stems completely. Cut the peach in half and remove the pit. Slice the peach into 8ths or 16ths depending on size. The smaller pieces distribute better when serving.
- Make the Batter:
- Combine egg, milk, flour, cornmeal, sugar, vanilla, salt and cream in a medium bowl. Whisk until completely smooth with no lumps remaining. Cover the bowl and refrigerate for exactly 30 minutes. This resting period allows the cornmeal to hydrate properly and the gluten to relax.
- Cook the Crepes:
- Whisk the rested batter again to ensure it's well mixed. Heat a 10 inch nonstick skillet over medium heat. Add a small amount of butter and wipe excess with paper towel, leaving just a thin coating. Pour 3 tablespoons of batter into the center of the pan while immediately swirling to create a thin, even layer covering the bottom of the pan.
Cook until the edges turn golden and you notice slight puffing in the center, about 2 minutes. Loosen edges with a rubber spatula, then use your fingertips to carefully flip the crepe. Cook second side for about 30 seconds until just set. - Assemble the Crepes:
- Lay each crepe flat individually. Place 1/4 cup of greek yogurt or whipped cream in the center and spread it evenly across the entire surface. Carefully fold the crepe in half, then fold again to form a triangle shape.
Plate each filled crepe and arrange sliced figs and peaches on top. Drizzle generously with honey and sprinkle with chopped pistachios for the finishing touch.
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You Must Know
I'm particularly fond of the way the cornmeal transforms these crepes from ordinary to extraordinary. My grandmother used to make cornmeal pancakes on Sunday mornings, and these crepes always remind me of those special breakfasts, though with a more sophisticated twist that makes them perfect for entertaining.
Make Ahead Options
The crepe batter can be made up to 24 hours in advance and stored in the refrigerator. Just be sure to whisk it well before cooking as the ingredients will separate during storage. You can also cook the crepes ahead of time and stack them between sheets of parchment paper, then wrap in plastic wrap and refrigerate for up to two days. Warm them briefly in a skillet or microwave before filling and serving.
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Seasonal Variations
While figs and peaches create a stunning summer version, these crepes adapt beautifully to any season. Try apple and pear with cinnamon in fall, citrus segments and pomegranate in winter, or strawberries and rhubarb in spring. The cornmeal base provides a versatile canvas for whatever fruits are at their peak.
Serving Suggestions
For a more substantial brunch, serve these crepes alongside a simple green salad dressed with lemon vinaigrette. They also pair wonderfully with sparkling wine for a celebratory meal or brunch. For a family style presentation, arrange unfilled crepes on a platter with bowls of fillings and toppings so everyone can create their own combinations.
Frequently Asked Questions
- → Can I make the crepe batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Just give it a good whisk before cooking to reincorporate all ingredients.
- → What can I substitute for figs if they're not in season?
Berries work beautifully as a substitute for figs - try strawberries, blackberries, or raspberries. Other stone fruits like plums or nectarines can also replace peaches when needed.
- → Why do I need to rest the batter?
Resting the batter allows the flour and cornmeal to fully hydrate and the gluten to relax, resulting in more tender crepes that are less likely to tear when cooking and flipping.
- → Can I make these crepes dairy-free?
Yes, substitute the milk and cream with plant-based alternatives like almond or oat milk. For the filling, use coconut yogurt or a dairy-free whipped topping instead of Greek yogurt or whipped cream.
- → How do I store leftover crepes?
Stack cooled crepes between sheets of parchment paper and store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a skillet or microwave before filling and serving.
- → What other nuts can I use instead of pistachios?
Toasted almonds, walnuts, pecans, or hazelnuts all work wonderfully as alternatives to pistachios, providing similar textural contrast and complementary flavors.