
Cornmeal Crepes with Blackberries and Orange Cream
Mary's Kitchen Crush - "Charity Dinner"
20
Prep Time (minutes)
50
Cook Time (minutes)
4
ServingsIngredients
- ½ cup (120ml) buttermilk
- ½ cup (120ml) water
- 2 eggs
- 5 tablespoons (75g) granulated sugar, divided
- ¼ cup (60g) unsalted butter, melted, divided
- ½ teaspoon (3ml) vanilla
- ½ teaspoon (3ml) almond extract
- ¾ cup (95g) flour
- ¼ cup (38g) yellow cornmeal
- ¼ teaspoon (1g) salt
- 2-½ cups (300g) blackberries
- 1 orange, zested and juiced
- 1 tablespoons (15ml) orange liqueur, optional
- 1 cup (236ml) 35% cream
- ¼ teaspoon (1g) cinnamon
- 1 tablespoon (15g) icing sugar, plus more for serving
Steps
- Blend together buttermilk, water, eggs, 3 tablespoons (45g) granulated sugar, 2 tablespoons (30g) melted butter, vanilla and almond extract in a blender. Add flour, cornmeal and salt; blend until smooth.
- Refrigerate for 30 minutes or up to 24 hours.
- Heat an 8-inch (20cm) non-stick skillet over medium heat.
- Brush pan with some of the remaining butter and pour ¼ cup (60ml) batter into pan, swirling to coat bottom of pan.
- Cook for 30 seconds to 1 minute on the first side, flip and cook until lightly golden, another 15 to 30 seconds. Transfer to a plate and continue with remaining butter and batter.
- Add blackberries, remaining sugar, juice and liqueur to the same pan. Cook until blackberries a have begun to soften, about 5 to 7 minutes.
- Whip cream, orange zest, cinnamon and icing sugar in a large bowl with a hand mixer until medium peaks.
- Lay a crepe on a serving platter and spread some cream across half of the crepe.
- Top with a spoonful of blackberry mixture.
- Fold crepe in half once and then again to form a triangle.
- Top with a dollop of whipped cream and more blackberries.
- Repeat with remaining crepes, cream and fruit.