Sweets

Cornmeal Crepes with Blackberry sauce

The story of how this recipe came to be is a pretty fun one! My mom and grandma love to look at magazines, especially food and home magazines! One day, when my uncle was visiting my grandma, he saw this recipe featured in the magazine. He sent me a text showing me the deliciousness of the crepes on a page and said I should make it.

I’m not one to ignore crepes, so I rushed to the store to buy the ingredients (am I the only one that doesn’t keep cornmeal in the pantry???) and made these right away!

I will admit, I did change the recipe! I’m a food blogger, how could I not change the recipe?! The original recipe called for a lot more buttermilk in the crepes and the filling. To be honest, I’m not a huge fan of buttermilk. I understand it’s acidic purpose in the world, but it’s just not my jam. It looks way too thick to be milk and it loses me every time.

The filling is actually a spin on the filling I made for my Chocolate Crepe Cake (also featured on my blog, so check it out!). That filling uses a combination of cream cheese and heavy cream! I decided to sub out the cream cheese for Greek yogurt, so the filling would still have that tangy vibe without the buttermilk.

Even though these crepes came out a lot different from the original recipe, my uncle didn’t seem to mind the new creation! I love being able to share delicious creations with my family!

I think that’s what so fun about baking! You can take this original recipe and change/tweak/add/remove to create something totally new and original! If you’re new to cooking, my biggest advice is to buy a cooking magazine and just make every recipe you like in there. Soon enough, you’ll learn to add flavors you like and to take away flavors you don’t like, without changing the structural integrity of the meal!

On a side note, if you’ve never made crepes before and are freaking out on the inside, don’t stress. If a turkey is really just a big chicken, then crepes are just thin pancakes. As with pancakes, the first crepe is always a test crepe. Pour a little bit of batter in the middle of the pan, then you can take the back of the spoon to thin out the crepe by making small circular motions to help push the batter out. It might seem complicated but I promise the more you do it, the better you’ll get at it! And even still, I’ve never met a crepe/pancake that I didn’t like.

Ingredients:

Crepes:

2 eggs

1/2 cup of flour

1/2 cup of cornmeal

1/3 cup of sugar

1 teaspoon of vanilla

1 cup of buttermilk

1 tablespoon of lemon juice

Filling:

1 cup of heavy cream

1 cup of Greek Yogurt

Zest of half a lemon

3 tablespoons of powdered sugar

Pinch of salt

Blackberries:

1 pint of blackberries

Juice of half a lemon

Zest of half a lemon

2 tablespoons of sugar

Place the blackberries in a bowl, with the sugar, lemon juice, and zest. Using a fork, carefully mash some of the blackberries. I like to leave some of them whole, but I break up about half of them! Set aside to let the blackberries release their juices to make a delicious sweet syrup!

To make the crepes, add the eggs, flour, cornmeal, buttermilk, sugar, and vanilla into a blender. Blend until smooth! Place in the fridge for at least 30 minutes, but an hour is best! Once the batter has rested, heat a nonstick skillet on medium heat. I take a 1/4 cup measure and pour a little bit of batter onto the pan. Then using the back of the cup, I gently push the batter out in a circular motion, to make the batter as thin and evenly as I can! You can also pick up the pan and rotate it to move the batter around. I use a mixture of both! The key is to get the crepes as thin as you can! This batter will make about 12 crepes in total!

While the crepes cool, assemble the yogurt filling! Using a mixer, whip the heavy cream to soft peaks. Then add in the powdered sugar, lemon zest, vanilla, and Greek yogurt! Mix everything together on a medium speed.

To assemble this dessert, I take a crepe, plop a generous helping of the cream mixture in the middle and then roll it up. Then I drizzle the blackberry syrup over the top, making sure to include a few whole blackberries! If there’s any cream leftover, feel free to dollop more on top for extra deliciousness!

This dessert is everything I wanted it to be and more! I love the spongy crepe with the creamy filling, topped with a tangy freshness of the blackberries! The crepes have such a beautiful texture with the cornmeal! It’s almost as if a pancake and cornbread had a baby! How delicious does that sound?!

-Holly Michelle

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