Cornmeal CrÊpes With Peaches And Caramel Recipes

CARAMEL CREAM CREPES

Steps:

• In a blender, combine the milk, egg substitute, butter and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for 1 hour. , Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Stack cooled crepes with waxed paper or paper towels in between., In a small bowl, beat cream cheese and 3 tablespoons caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up. , In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.

PEACH POTPIE WITH CORNMEAL CRUST

Steps:

• Preheat oven to 375 degrees. Combine peaches, cornstarch, lemon juice, and 3/4 teaspoon salt in a large bowl. Mix together brown sugar and vanilla seeds; stir into peach mixture, and pour into a 2-quart, 11-inch quiche dish or shallow baking dish. Dot top with butter.
• Roll out dough to 1/8-inch thickness on a lightly floured surface. Drape dough over fruit, and trim edges to 1 inch. fold under dough, and tuck into dish to form a crust. Cut five 3-inch vents into the top. Brush top with egg, and sprinkle with sanding sugar.
• Bake until juices are bubbling through vents and top is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.

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.

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 CRÊPES WITH PEACHES AND CARAMEL

Steps:

• 1. make the crêpes: In a small skillet, cook the 3 tablespoons of unmelted butter over moderate heat until golden brown and fragrant, about 4 minutes. 2. In a blender, combine the milk with half of the flour and blend. Add the cornmeal, salt and the remaining flour and blend until smooth. With the machine on, add the eggs one at a time, then add the browned butter in a thin stream. Transfer the batter to a bowl, cover with plastic wrap and refrigerate for 30 minutes. 3. meanwhile, make the caramel: In a medium saucepan, melt the butter over moderate heat. Add the honey, sugars and salt, whisking to dissolve the sugars. Bring to a boil and cook without whisking for about 30 seconds, until the caramel bubbles vigorously. Remove the saucepan from the heat and whisk in the cream and vinegar. Strain the caramel and keep warm. 4. Line a plate with wax paper. Heat an 8-inch nonstick crêpe pan or skillet. Lightly brush the pan with some of the 5 tablespoons of melted butter. Add 3 tablespoons of the batter and immediately swirl the pan to coat the bottom. Cook the crêpe over moderate heat until the edges are golden and the batter is set, about 30 seconds. Flip the crêpe over and cook until the bottom is lightly browned in spots, about 20 seconds. Transfer the crêpe to the prepared plate. Repeat with the remaining batter to make 12 crêpes, adding more melted butter as needed. 5. Shortly before serving, preheat the oven to 400°. Arrange the crêpes on a work surface. Lightly brush both sides with the remaining melted butter. Fold the crêpes into quarters and arrange them on a baking sheet. Bake the crêpes until sizzling and lightly browned, about 4 minutes. 6. Spoon the peaches into shallow bowls and cover them with 2 crêpes each. Drizzle the warm caramel sauce on top and serve right away.