Cornmeal Crepes with Figs (Print Version)
# Ingredients:
→ Crepe Batter
01 -
2 tbsp unsalted butter, melted
02 -
1 large egg
03 -
1/2 cup whole milk
04 -
1/4 cup all-purpose flour
05 -
1/4 cup cornmeal
06 -
2 tbsp sugar
07 -
1/2 tsp vanilla extract
08 -
1/8 tsp salt
09 -
1/4 cup heavy cream
10 -
Unsalted butter for cooking
→ Filling & Toppings
11 -
4 fresh figs, quartered
12 -
1 large peach, pitted and sliced
13 -
2 tbsp roasted pistachios, roughly chopped
14 -
2 cups Greek yogurt or whipped cream
15 -
Honey for drizzling
# Instructions:
01 -
Slice the figs into quarters, removing and discarding the stems. Cut the peach in half, remove the pit, and slice into 8ths or 16ths depending on size. Set aside.
02 -
In a medium bowl, whisk together the egg, milk, flour, cornmeal, sugar, vanilla, salt and cream until smooth. Cover and refrigerate for 30 minutes to allow the batter to rest.
03 -
After resting, whisk the batter again to reincorporate all ingredients. Heat a 10-inch nonstick skillet over medium heat. Lightly coat with butter and wipe excess with a paper towel. Pour 3 tablespoons of batter into the pan, immediately swirling to create a thin, even layer.
04 -
Cook until edges turn golden and center begins to puff, about 2 minutes. Loosen edges with a heatproof rubber spatula, then flip with your fingers and cook until bottom is set, about 30 seconds more. Transfer to a plate.
05 -
Repeat the process with remaining batter, lightly coating the skillet with butter between crepes as needed.
06 -
Lay each crepe flat and spread 1/4 cup of Greek yogurt or whipped cream over the entire surface using an offset spatula or butter knife.
07 -
Gently fold each crepe in half, then in half again to form a triangle shape.
08 -
Place filled crepes on individual plates. Top with sliced figs and peaches, drizzle with honey, and sprinkle with chopped pistachios.
# Notes:
01 -
The batter needs to rest for 30 minutes to allow the cornmeal to soften and the gluten to relax.
02 -
For extra flavor, you can add a pinch of cinnamon to the crepe batter.