Side Pannel
Cornmeal Crepes with Berries
Cornmeal Crepes with Berries
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 3 c Sliced strawberries
- 2 tb Sugar
- 1 c Milk
- 3 Large eggs
- 2/3 c All-purpose flour
- 1/4 c Yellow cornmeal
- 1 ts Vanilla
- 2 1/2 ts Butter or margarine
- 1/4 c Apricot jam
- Vanilla low-fat yogurt*
Directions
* - or regular sour cream
Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs,
flour, cornmeal, and vanilla until there are no lumps.
Place a flat-bottom 7-8"-wide frying or crepe pan over medium-high heat.
When pan is hot, add 1/4 teaspoon butter and swirl to coat surface. Pour in
1/4 cup batter all at once; quickly tilt pan so batter flows over entire
surface (don't worry if there are a few holes). Cook until surface is dry
and edge is lightly browned, about 1 minute. Turn with a spatula and brown
other side. Turn out onto a plate; keep warm. Repeat to cook remainder,
stirring batter thoroughly before cooking each crepe (cornmeal sinks), and
stacking crepes as made.
Spread 1 side of each crepe lightly with jam; fold in quarters. Offer
crepes with berries and yogurt to add to taste.
Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs,
flour, cornmeal, and vanilla until there are no lumps.
Place a flat-bottom 7-8"-wide frying or crepe pan over medium-high heat.
When pan is hot, add 1/4 teaspoon butter and swirl to coat surface. Pour in
1/4 cup batter all at once; quickly tilt pan so batter flows over entire
surface (don't worry if there are a few holes). Cook until surface is dry
and edge is lightly browned, about 1 minute. Turn with a spatula and brown
other side. Turn out onto a plate; keep warm. Repeat to cook remainder,
stirring batter thoroughly before cooking each crepe (cornmeal sinks), and
stacking crepes as made.
Spread 1 side of each crepe lightly with jam; fold in quarters. Offer
crepes with berries and yogurt to add to taste.
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