CORNMEAL CREPES

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Cornmeal Crepes image

Another breakfast/brunch or special dessert. Different from your standard crepe recipe. From Vogue Entertaining and Travel 1999. Can be served with any fruit compote especially apricots.

Provided by Wendys Kitchen

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

150 g flour
75 g polenta
1 pinch salt
1 tablespoon caster sugar
3 eggs, whisked
1 1/2 cups milk
25 g butter, melted and cooled

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.

Nutrition Facts : Calories 187.4, Fat 6.6, SaturatedFat 3.3, Cholesterol 92.4, Sodium 89.6, Carbohydrate 25.4, Fiber 1.2, Sugar 1.8, Protein 6.6

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