Cornmeal Crepes With Figs And Pears

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

1. Preheat oven to 350u0b0F. Spread pistachios on a small rimmed baking sheet; toast, tossing occasionally, until fragrant, 6-8 minutes. Let cool, then coarsely chop; set aside.
2. Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and 1/4 cup cream in a medium bowl until smooth.
3. Heat a 10" nonstick skillet over medium heat. Lightly coat skillet with butter and add 3 tablespoons 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.
4. Beat remaining 1 cup cream to soft peaks. Serve crepes folded, topped with whipped cream, pears, figs, and pistachios and drizzled with honey.

unsalted, egg, milk, allpurpose, cornmeal, sugar, vanilla, kosher salt, heavy cream, butter, pear, fresh black, honey

Taken from www.epicurious.com/recipes/food/views/cornmeal-crepes-with-figs-and-pears-51187090 (may not work)