The leaves are starting to turn, there is a crispness to the air, and everything pumpkin is now in season. It’s finally fall. And although it might not be time to wear fuzzy sweaters and all the hats and scarves just yet, it’s definitely time to turn in our summer smoothies for some delicious fall breakfast nums.
Enter these cornmeal crepes with figs, peaches and honey…
Warm cornmeal crepes are filled with greek yogurt and topped with fresh fall figs and the last of the summer peaches….
The whole yummy breakfast plate gets drizzled with honey and sprinkled with roasted pistachios and….time to enjoy!
Now before you say, “but I can’t make crepes!” I’m here to tell you that you really, really can. Just saying the word crepes sounds so very fancy but making them is just the opposite. Keep scrolling for some of my tried-and-true tips for making crepes:
Crepe batter is best when it rests for 30 minutes before you cook it. Sure, you can cook the batter right after mixing it, but letting the batter rests lets the flour absorb the liquid and allows the gluten a change to relax. “What? My gluten needs to relax?” Yes, it’s true. Letting your gluten relax and absorb the liquid before you cook it will give you the most delicate and light crepes. You can even make your crepe batter up to two days before you want to cook it – just cover it and refrigerate it and give it a quick stir before you cook it.
Use a nonstick pan. Yes, you can cook a crepe in any pan you have on hand, but the best crepes are the ones that you are able to remove from one side and flip to the other without tearing a giant hole in the middle when they got stuck to your pan. Nonstick pans are the best for making sure that your crepe makes it to your plate in one piece.
Keep your heat warm and even. Using heat that is too hot will burn your crepe and using heat that is too cool will take forever to even cook your crepe, so try and be like Goldilocks and keep that heat “just right” and with an even temperature the entire time you are cooking crepes.
Use butter. Yes, butter has calories and you can certainly use nonstick spray on your nonstick pan but let me share something with you – the French know what they are doing. Using butter not only helps your crepe not stick to the pan, but it also adds a richness to the crepe that can only come from butter. You won’t need a lot of butter in order to cook these crepes. 1/2 tbsp of butter into a warmed nonstick pan is more than enough to get the crepe party started. After the butter has melted, take a paper towel and wipe the butter from the pan and – voila! – your pan is ready to start cooking crepes!
Oh, and one last “tip” for making crepes – the first crepe is always a test. Testing to see if the batter is combined correctly, testing to see if your butter to nonstick pan ratio is correct, testing your heat balance, testing to see if you can flip it without damage…. This first crepe also tests your taste buds because that first crepe….oh that first crepe….you have to just eat it directly out of the pan once it is cooked because it just smells so freaking delicious!
Let me know if you try this recipe and what you think about making crepes for breakfast!
XO,
Jenn
PS Here are some other recipes you might enjoy:
Cinnamon Crepes with Peaches and Cream – a delicious way to enjoy the summer peaches!!
almond cake with poached peaches and coconut cream – moist and full of flavor – the perfect end of summer treat!!
fig and almond tart– a delicious way to enjoy the fall figs!!
cornmeal crepes with figs, peaches and honey
Ingredients
- 2 tbsp unsalted butter
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup heavy cream
- 4 fresh figs
- 1 large peach
- 2 tbsp roasted pistachios, roughly chopped
- 2 cup greek yogurt or whipped cream
- honey for drizzling
- unsalted butter for skillet
Instructions
- Using a sharp knife, slice the figs into quarters, and remove and discard the stem from each fig. Cut the peach into half and remove and discard the pit. Depending on the size of your peach, cut into 8ths or 16ths and set aside.
- In a medium sized bowl, add the egg, milk, flour, cornmeal, sugar, vanilla, salt and cream, and whisk everything together until smooth. Cover the bowl and refrigerate for 30 minutes.
- Once the batter has rested, whisk the batter to reincorporate everything again. Heat a 10 inch nonstick skillet over medium heat. Lightly coat the skillet with butter and wipe the butter out of the pan with a paper towel. Add 3 tablespoons of batter, immediately swirling the pan to cover the bottom of the skillet with the crepe batter.
- Cook the crepe until the edges turn golden and the center begins to puff slightly, about 2 minutes. Using a heatproof rubber spatula, loosen the edges of the crepe and then, using your fingers, flip the crepe and cook until the bottom is dry and set, about 30 seconds longer.
- Transfer the crepe to a plate. Repeat with the remaining batter, coating the skillet with butter and wiping with a paper towel in between crepes, if needed.
Assembly
- Take each crepe and set them out individually. Add 1/4 cup of either the greek yogurt or the whipped cream to the middle of each crepe. Use an off-set spatula or butter knife to spread the filling all over the crepe. Very gently fold the crepes into half and then half again to make a triangle-shaped filled crepe.
- Place the filled crepe on a plate and top with some of the sliced figs and sliced peaches. Drizzle with honey and top with a sprinkle of the roasted pistachios.
Notes
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