Cornmeal Crepes with Blackberries and Orange Cream Image

Cornmeal Crepes with Blackberries and Orange Cream

Mary's Kitchen Crush - "Charity Dinner"

20
Prep Time
(minutes)
50
Cook Time
(minutes)
4
Servings

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add blackberries, remaining sugar, juice and liqueur to the same pan. Cook until blackberries a have begun to soften, about 5 to 7 minutes.
  5. Whip cream, orange zest, cinnamon and icing sugar in a large bowl with a hand mixer until medium peaks.
  6. To assemble, 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.