Cornmeal Crepes with Fresh Buttermilk Cheese and Blackberries

  1. Make the cheese: Line a large fine sieve with 3 layers of cheesecloth, and set over a large bowl.
  2. 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 95F.
  3. Reduce heat to low; cook until thermometer registers 100F.
  4. Remove from heat; let stand 3 minutes.
  5. Pour into sieve; cover bowl loosely with plastic wrap.
  6. Refrigerate until thick and creamy, about 3 hours (up to overnight).
  7. Before serving, stir in confectioners sugar.
  8. Make the crepes: Whisk flour, cornmeal, baking soda, salt, and nutmeg in a bowl.
  9. Whisk egg, egg white, milk, buttermilk, honey, and oil in another bowl; gradually add to flour mixture, whisking until smooth.
  10. Transfer to an airtight container; refrigerate 30 minutes.
  11. Coat an 8-inch crepe pan with cooking spray; heat over medium heat.
  12. Remove from heat; pour in 2 1/2 tablespoons batter, swirling to coat.
  13. Reduce heat to medium-low.
  14. Cook, flipping once, until edges are golden and center is dry, 45 to 60 seconds per side.
  15. Repeat with remaining batter.
  16. Toss together berries and cassis.
  17. Let stand 15 minutes, tossing often.
  18. To serve, divide crepes among plates.
  19. Spread each with 1/4 cup cheese.
  20. Sprinkle with berries; drizzle with juice from bowl.
  21. Dust with sugar.
  22. (Per serving)
  23. Calories: 231
  24. Fat: 4g
  25. Cholesterol: 46mg
  26. Carbohydrate: 35g
  27. Sodium: 372mg
  28. Protein: 12g
  29. Fiber: 5g

lowfat buttermilk, confectioners sugar, allpurpose, yellow cornmeal, baking soda, salt, egg, milk, lowfat buttermilk, honey, canola oil, vegetable oil cooking spray, blackberries, creme de cassis, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/cornmeal-crepes-with-fresh-buttermilk-cheese-and-blackberries-393140 (may not work)

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