Cornmeal Crepes With Berries

These cornmeal crepes offer a delightful twist on the classic French delicacy, providing a subtle grit and golden hue that contrasts beautifully with the delicate texture. The batter is quick to whip up, resulting in thin, tender pancakes that are perfect for soaking up the sweetness of fresh strawberries or mixed berries. Lightly sweetened and enriched with vanilla, they serve as an elegant yet simple breakfast or brunch centerpiece. The addition of apricot jam adds a fruity depth, while the fresh berries provide a burst of seasonal flavor. Ideal for weekend mornings or a light, indulgent dessert, these crepes bring a rustic charm to any table without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Frying

Cuisine: French

Courses: Baked Goods

Difficulty: Intermediate

Servings: 10

Calories: 342.5

Dietary: Vegetarian

Description

These cornmeal crepes offer a delightful twist on the classic French delicacy, providing a subtle grit and golden hue that contrasts beautifully with the delicate texture. The batter is quick to whip up, resulting in thin, tender pancakes that are perfect for soaking up the sweetness of fresh strawberries or mixed berries. Lightly sweetened and enriched with vanilla, they serve as an elegant yet simple breakfast or brunch centerpiece. The addition of apricot jam adds a fruity depth, while the fresh berries provide a burst of seasonal flavor. Ideal for weekend mornings or a light, indulgent dessert, these crepes bring a rustic charm to any table without requiring complex techniques or hard-to-find ingredients.

Ingredients

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 teaspoon Vanilla
2 1/2 teaspoon Butter or margarine
1/4 cup Apricot jam

Directions

1
In a small bowl, toss the sliced strawberries with the sugar and set aside to macerate slightly.
2
In a blender, combine milk, eggs, all-purpose flour, cornmeal, and vanilla.
3
Blend on high speed until the batter is completely smooth and free of lumps.
4
Place a 7-8 inch flat-bottom frying pan or crepe pan over medium-high heat.
5
Once hot, add 1/4 teaspoon of butter and swirl to coat the bottom of the pan evenly.
6
Pour 1/4 cup of batter into the pan, immediately tilting and rotating the pan to spread the batter into a thin, even layer.
7
Cook for about 1 minute, or until the surface looks dry and the edges are lightly browned.
8
Use a spatula to flip the crepe and cook the other side for another 30 seconds until lightly browned.
9
Transfer the cooked crepe to a plate and keep warm; repeat with the remaining batter, stirring the batter well before each pour as the cornmeal will settle.
10
Lightly spread one side of each crepe with apricot jam and fold the crepe into quarters.
11
Serve the folded crepes topped with the sugared strawberries.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 342.5kcal

% Daily Value *
Total Fat 8.0g13%
Saturated Fat 2.6g13%
Cholesterol 141.1mg48%
Sodium 106.1mg5%
Total Carbohydrate 55.0g19%
Dietary Fiber 2.9g12%
Sugars 12.9g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornmeal, crepes, berries, strawberries, breakfast, brunch, vegetarian, french, pancakes, apricot jam, vanilla, eggs, milk, flour, butter, sugar, blender, pan-fried, dessert, light meal

Read it online: https://www.chefs-mate.com/recipe/cornmeal-crepes-with-berries/