Name: Cornmeal Crepes with Figs and Pears
Total time: 1 hours
Yield: 4 Servings
Ingredients: 1 large egg; ½ cup whole milk; ¼ cup all-purpose flour; ¼ cup cornmeal; 2 Tbsp. sugar; ½ tsp. vanilla extract; ⅛ tsp. kosher salt; 1¼ cups heavy cream, divided; Unsalted butter (for skillet); 1 ripe pear, cored, thinly sliced; 4 fresh black Mission figs, quartered; 2 Tbsp. unsalted, shelled raw pistachios; Honey (for drizzling)

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Paper-thin crepes aren’t so fussy. “They’re almost simpler than pancakes,” says pastry chef Megan Garrelts of Rye in Leawood, Kansas.

Recipe notes