Ingredients
Method
- 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
These cornmeal crepes are very versatile, and you can make them with any fruit you have on hand, or even with jam or preserves. Using greek yogurt as a filling would add some protein for a breakfast crepe or use whipped cream instead for a delicious fruit desert crepe. You can also easily double or triple the crepe recipe as needed.