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Gallery Cornmeal Crepes with Fresh Buttermilk Cheese and Blackberries Credit: Yunhee Kim Recipe Summary Servings: 6
Ingredients For the Cheese 6 cups low-fat buttermilk 4 1/2 teaspoons confectioners’ sugar For the Crepes 1/4 cup all-purpose flour 2 tablespoons yellow cornmeal 1/4 teaspoon baking soda Pinch of salt and freshly grated nutmeg 1 large egg, plus 1 large egg white 1/4 cup skim milk 1/4 cup low-fat buttermilk 1 1/2 teaspoons honey 1/2 teaspoon canola oil Vegetable oil, cooking spray 3 1/2 cups blackberries 1/4 cup creme de cassis 1 teaspoon confectioners’ sugar
Gallery Cornmeal Crepes with Fresh Buttermilk Cheese and Blackberries Credit: Yunhee Kim
Recipe Summary Servings: 6
Gallery
Cornmeal Crepes with Fresh Buttermilk Cheese and Blackberries Credit: Yunhee Kim
Cornmeal Crepes with Fresh Buttermilk Cheese and Blackberries
Credit: Yunhee Kim
Cornmeal Crepes with Fresh Buttermilk Cheese and Blackberries
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
6 cups low-fat buttermilk 4 1/2 teaspoons confectioners’ sugar
1/4 cup all-purpose flour 2 tablespoons yellow cornmeal 1/4 teaspoon baking soda Pinch of salt and freshly grated nutmeg 1 large egg, plus 1 large egg white 1/4 cup skim milk 1/4 cup low-fat buttermilk 1 1/2 teaspoons honey 1/2 teaspoon canola oil Vegetable oil, cooking spray 3 1/2 cups blackberries 1/4 cup creme de cassis 1 teaspoon confectioners’ sugar
Directions
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.
Reviews
Add Rating & Review 8 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 3 1 star values: 0
Reviews
Add Rating & Review 8 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 3 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 3 1 star values: 0
8 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 3 1 star values: 0
8 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 3 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 3 1 star values: 0
All Reviews for Cornmeal Crepes with Fresh Buttermilk Cheese and Blackberries
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cornmeal Crepes with Fresh Buttermilk Cheese and Blackberries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
