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How To make Cornmeal Crepes with Berries
3 c Sliced strawberries
2 tb Sugar
1 c Milk
3 Large eggs
2/3 c All-purpose flour
1/4 c Yellow cornmeal
1 ts Vanilla
2 1/2 ts Butter or margarine
1/4 c Apricot jam
Vanilla low-fat yogurt* * - or regular sour cream ======================================================= ================== Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs, flour, cornmeal, and vanilla until there are no lumps. Place a flat-bottom 7-8"-wide frying or crepe pan over medium-high heat. When pan is hot, add 1/4 teaspoon butter and swirl to coat surface. Pour in 1/4 cup batter all at once; quickly tilt pan so batter flows over entire surface (don't worry if there are a few holes). Cook until surface is dry and edge is lightly browned, about 1 minute. Turn with a spatula and brown other side. Turn out onto a plate; keep warm. Repeat to cook remainder, stirring batter thoroughly before cooking each crepe (cornmeal sinks), and stacking crepes as made. Spread 1 side of each crepe lightly with jam; fold in quarters. Offer crepes with berries and yogurt to add to taste.
How To make Cornmeal Crepes with Berries's Videos
Corn Cups Berry and Cream
The perfect summertime treat! ☀️ Give these corn cups with fresh berries and cream a taste!
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#panfan #harinapan #snack #dessert #cornmeal #recipe #corn #delicious #homemade #fresh
Vegetable Crepes
(5/14/05)-Extension Food Specialist prepares a crepe with vegetables and cornmeal.
Cornmeal Crepes
Delicious cornmeal crepes flavored with cilantro and cumin, filled with Del Real Foods Seasoned Shredded Beef spiced with green salsa, on top of piquillo pepper and tomato puree.
INGREDIENTS:
FOR CREPES:
1/2 CUP FLOUR
1/4 CUP YELLOW CORNMEAL
1/2 TSP GROUND CUMIN
1 TBSP CHOPPED FRESH CILANTRO
1/4 TSP SALT
2/3 CUP WHOLE MILK
1 EGG
1 TBSP MELTED BUTTER
FOR CREPE FILLING:
1 CUP DEL REAL SEASONED SHREDDED BEEF
1/4 CUP DICED RED BELL PEPPER
1/4 CUP DICED RED ONION
1/4 CUP DEL REAL FIRE ROASTED GREEN SALSA 1/4 CUP SHREDDED CHEDDAR CHEESE
TO GARNISH:
1/4 SOUR CREAM, WITH SQUEEZE OF HALF A LIME 1/4 CUP RED ONION, SLICED
1 CUP WHITE VINEGAR
1/2 TBSP SUGAR
1/4 TSP SALT
4 AVOCADO SLICES
FOR PEPPER SAUCE:
3 PIQUILLO PEPPERS FROM JAR
1/2 CUP CANNED CRUSHED OR DICED TOMATO
SALT TO TASTE
DIRECTIONS : 1. Bring vinegar to a boil, dissolve salt and sugar, pour over onion in a bowl and set aside
2. Whisk together all crepe ingredients, and set aside and move on to beef 3. In medium hot skillet, sautee bell pepper and onion until softened. Add beef and green salsa, stir together and set to low heat 4. Puree or blend piquillo peppers and tomato until smooth, season with salt to taste 5. In medium low skillet, rub pan with butter and pour 1/4 cup of batter, rolling pan around until it covers entire bottom. Let cook 1 minute, flop over, let cook one more minute. Remove crepe to paper towel and cook remaining batter. 6. Assemble: Add portion of beef to middle of crepe, top with half the cheese, roll crepe up over itself. Add dollop of piquillo puree to center of plate, place rolled crepe in middle. Top with avocado slices, pickled onion, cilantro sprig. Drizzle sour cream mixture over top.
Navajo Mandi's bluecorn crêpe recipe
Yá'át'ééh (Hello in Navajo)
Your Navajo homegirl grew up within the Navajo Nation. I am currently a college student whos living away from home. Since leaving my sacred lands, I found it hard to adapt and adjust to life off the rez. One of the first differences I discovered was the food. Im not use to living this close to multiple fast foods or even just a Walmart in general! I quickly got sick because everything was so different. luckily my mother came to visit and she brought some bluebird flour as well as ground bluecorn. After my mother’s visit I realized how much these two ingredients comforted me. Some of the foods I wanted to make called for ingredients which were unique to my homelands. I didn’t have the ingredients to make my traditional foods, So I decided to invent a recipe that includes my native ancestral ingredients. This is exactly how my bluecorn crêpe recipe came to be.
Just like the ones who have come before me, I believe in a God/ Creator/ Heavenly Father/diyin (God in Navajo)
I love that my ancestors have always known God and I will continue to include Him in my videos:]
Us Native/indigenous people are very spiritual people and will always be connected to our Creator as well as our land!..
You can find #yournavajohomegirl living her best life on
When you make my recipe feel free to tag me because I would love to see your smile:]
Featured in my video is my homegirl Rachel Marie Kimball
Music is by
Brunch (Prod. by Lukrembo)
Ahéhee' (thank you in navajo)
for watching my first video!
How to make crepes in 1 minute
Ingredients
* 3/4 cup milk
* 1/2 cup water
* 2 medium eggs
* 1/4 cup sugar
* Pinch of salt
* 3 tablespoons melted unsalted butter/oil
* 1 cup flour
* oil/ butter for frying
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#crepes #pancakes #nigerianbreakfast
A Day Making the Most Popular Pancakes in NYC | On The Line | Bon Appétit
“We make the best pancakes in New York. We sell over 400 pancakes per day.” Go behind the scenes at Chez Ma Tante with Sous Chef Fernando Natividad and see how he prepares to serve 400 of their renowned pancakes per day during the brunch rush.
Director: Gunsel Pehlivan
Director of Photography: Kevin Dynia
Editor: Jamie Gordon
Featuring: Fernando Natividad
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Roobbins
Assistant Camera: Roberto Herrera
Sound Recordist: Mike Guggino
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: JC Scruggs
Assistant Editor: Justin Symonds
Filmed on Location at Chez Ma Tante
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.