Cornmeal Crepes with Berries
Yield
10 servingsPrep
10 minCook
102 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
strawberries
sliced |
|
| 2 | tablespoons |
sugar
|
|
| 1 | cup |
milk
|
|
| 3 | large |
eggs
|
|
| ⅔ | cup |
all-purpose flour
|
|
| ¼ | cup |
cornmeal
yellow |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | teaspoons |
butter
or margarine |
|
| ¼ | cup |
apricot preserves (jam)
|
*
|
| 1 | x |
yogurt, low-fat
vanilla, or sour cream |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
strawberries
sliced |
|
| 3E+1 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 3 | large |
eggs
|
|
| 158 | ml |
all-purpose flour
|
|
| 59 | ml |
cornmeal
yellow |
|
| 5 | ml |
vanilla extract
|
|
| 13 | ml |
butter
or margarine |
|
| 59 | ml |
apricot preserves (jam)
|
*
|
| 1 | x |
yogurt, low-fat
vanilla, or sour cream |
* |
Directions
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 to 8 inch-wide frying or crepe pan over medium-high heat.
When pan is hot, add ¼ teaspoon butter and swirl to coat surface.
Pour in ¼ 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.
