Cornmeal Crepes Recipes

CORNMEAL CREPES

Steps:

• Sift flour, polenta, salt amd sugar in bowl.
• Add eggs, milk and butter.
• Whisk until smooth. (Or use a blender).
• Leave the batter to stand for 1 hour.
• Heat extra butter in crepe pan.
• Cook batter 1-2 minutes.
• Makes 16 crepes.

TEX-MEX CORNMEAL CREPES

Steps:

• In a blender or food processor, mince the chilies and cilantro.
• Add the remaining ingredients and blend until smooth.
• Let the batter rest at room temperature for 30 minutes to one hour.
• Heat a well-seasoned crepe pan or small skillet over medium heat.
• Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
• Tilt the pan, rotating so the batter is evenly distributed.
• Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
• Spray the pan again and repeat until all the batter has been used.
• Store crepes between sheets of wax paper or plastic wrap until ready to use.
• Crepes may be prepared a day in advance. The freeze well for about 3 months.

CORN CREPES AND LOBSTER STACK

Steps:

• Make the Cornmeal Crepes and the Poblano Chile Cream.
• Preheat the oven to 350 degrees.
• In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes. Top each crepe with 1/4 cup of the cooked lobster. Top the lobster with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 crepes, 1/4 cup lobster, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 crepes. You should have 4 stacks.
• Pour the Poblano Chile Cream over all the stacks.
• Bake for about 15 minutes. Transfer each stack to a plate, and serve immediately, garnished with lime.
• In a blender, place the chiles and cilantro. Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very smooth. Let the batter rest at room temperature 30 minutes to 1 hour.
• Heat an 8 to 9-inch, well-seasoned crepe pan or small skillet over a medium heat. Coat with a little vegetable oil. When the pan is hot, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the other side. Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use.
• In a blender, place the tomatillos and cilantro. Blend until chopped. Add the chiles, sour cream, chicken stock, oil, lime juice, garlic, and salt. Blend until smooth.
• Store refrigerated until ready to use.

CORNMEAL CREPES WITH RICOTTA AND HAM

Steps:

• Make crêpes:
• Blend flour, cornmeal, cumin, salt, milk, eggs, and 2 tablespoons butter in a blender until smooth. Let batter stand at room temperature 30 minutes.
• Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking. Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate. Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked.
• Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch (or 15- by 10-inch) shallow baking dish.
• Stir together ricotta, ham, egg, salt, and pepper. Put 1 crêpe, paler side up, on a work surface and spread 1 teaspoon pepper jelly in a horizontal line just below center of crêpe (toward end nearest you), leaving a 1-inch border on each side. Spoon 1/3 cup ricotta filling over jelly and fold in sides of crêpe over filling, then, beginning at bottom, roll up to enclose filling. Arrange crêpe, seam side down, in baking dish. Assemble 11 more crêpes in same manner, arranging them in 1 layer in baking dish.
• Bake, covered with foil, until filling is hot, about 30 minutes.
• Make topping just before serving:
• Melt butter in 10-inch skillet over moderate heat until foam subsides, then cook white and pale green scallions, stirring, until softened, about 2 minutes. Add corn, salt, and pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Add scallion greens and cook, stirring, until softened, about 1 minute. Spoon topping over crêpes.

CORNMEAL CREPES WITH FIGS AND PEARS

Steps:

• Preheat oven to 350°F. Spread pistachios on a small rimmed baking sheet; toast, tossing occasionally, until fragrant, 6-8 minutes. Let cool, then coarsely chop; set aside.
• Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and 1/4 cup cream in a medium bowl until smooth.
• Heat a 10" nonstick skillet over medium heat. Lightly coat skillet with butter and add 3 tablespoons batter, swirling to cover the bottom of skillet. Cook, undisturbed, until edges turn golden and center begins to puff, about 2 minutes. Using a heatproof rubber spatula, loosen edges and then, using your fingers, flip crepe and cook until bottom is dry and set, about 30 seconds longer. Transfer to a plate. Repeat with remaining batter, coating skillet with butter between crepes.
• Beat remaining 1 cup cream to soft peaks. Serve crepes folded, topped with whipped cream, pears, figs, and pistachios and drizzled with honey.

CORNMEAL CREPES WITH CHEVRE AND HOT PEPPER JELLY

Steps:

• Mix the flour, cornmeal, salt, cumin and cayenne in a mixing bowl or food processor. Add the milk, club soda, eggs and three tablespoons of the melted butter. Beat or process until blended and smooth. Allow to rest for 30 minutes.
• Heat a six- to seven-inch crepe pan over medium-high heat and brush it lightly with oil. Ladle a few tablespoons of batter into the pan and quickly tilt the pan to coat the bottom evenly. Cook until lightly browned on the bottom, about 30 seconds, turn the crepe and cook a few seconds more. Continue until all the batter is used, stacking the cooked crepes one on top of the other on a plate.
• Preheat oven to 350 degrees. Brush a baking dish with a little of the remaining melted butter.
• Place a slice of the chevre in the center of each crepe. Top with a teaspoon of the pepper jelly. Fold the sides of the crepe over the filling, making a small square bundle. Tie each with a blanched chive. Arrange the folded and tied crepes in a single layer in the baking dish. Drizzle with the remaining melted butter.
• Bake until heated through, 15 to 20 minutes. If desired, the filled crepes can be prepared in advance and refrigerated until shortly before serving time, then heated.

CORNMEAL CREPES WITH FRESH BUTTERMILK CHEESE AND BLACKBERRIES

Steps:

• Make the cheese: Line a large fine sieve with 3 layers of cheesecloth, and set over a large bowl. Heat buttermilk in a medium saucepan over medium-low heat, without stirring, until clear liquid separates from milk at edges or a candy thermometer clipped to the edge of the pan registers 95 degrees. Reduce heat to low; cook until thermometer registers 100 degrees. Remove from heat; let stand 3 minutes. Pour into sieve; cover bowl loosely with plastic wrap. Refrigerate until thick and creamy, about 3 hours (up to overnight). Before serving, stir in confectioners' sugar.
• Make the crepes: Whisk flour, cornmeal, baking soda, salt, and nutmeg in a bowl. Whisk egg, egg white, milk, buttermilk, honey, and oil in another bowl; gradually add to flour mixture, whisking until smooth. Transfer to an airtight container; refrigerate 30 minutes.
• Coat an 8-inch crepe pan with cooking spray; heat over medium heat. Remove from heat; pour in 2 1/2 tablespoons batter, swirling to coat. Reduce heat to medium-low. Cook, flipping once, until edges are golden and center is dry, 45 to 60 seconds per side. Repeat with remaining batter.
• Toss together berries and cassis. Let stand 15 minutes, tossing often. Divide crepes among plates. Spread each with 1/4 cup cheese. Sprinkle with berries; drizzle with juice from bowl. Dust with sugar.