Cornmeal Crepes with Berries

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.