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Cornmeal Crepes with Berries


Yield: 10 servings

3 cup Sliced strawberries
2 tablespoon Sugar
1 cup Milk
3 Large eggs
2/3 cup All-purpose flour
1/4 cup Yellow cornmeal
1 tsp Vanilla
2 1/2 tsp Butter or margarine
1/4 cup Apricot jam
Vanilla low-fat yogurt 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 inch 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.