Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Cornmeal Crêpes with Berries
Spread your favourite jam on each crêpe and spoon a dollop of whipped cream sweetened with sugar and a splash of Luxardo Maraschino liqueur to transform this appetizer into a luscious dessert. Updated from an old recipe I had from Sunset Magazine.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Makes
8
3 cups sliced strawberries
2 Tbsp sugar
1 cup milk
3 large eggs
2/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp vanilla
2 1/2 tsp butter
Sour cream
Method/Steps
1. Mix strawberries and sugar; set aside. In a belender, whirl milk, eggs, flour, cornmea and vanilla until there are no longer any lumps.
2. Heat a pan, add 1/4 tsp butter and swirl to coat surface. Pour in 1/4 cup batter all at once; quickly tilt pan so that the batter flows over the entire surface (don’t worry if there are a few holes). Cook until the surface is dry and the edge is lightly browned, about 1 minute. Turn with a spatula and brown the other side. Turn out onto a plate; keep warm. Repeat to cook the remainder. Stir batter before cooking each crêpe).
3. Fill crêpes with strawberries and fold in quarters. Spoon a dollop of sour cream over top.