DESSERT CORN CREPES
Although I'm in my 80s, I still love to cook. I often serve these crepes as a unique dessert. You can replace apricot jam with your favorite filling. -Mildred Pavek, Eagle River, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 25m
Yield 11 crepes.
Number Of Ingredients 13
Steps:
- Place corn in a blender; cover and process until smooth. In a large bowl, whisk cornstarch, flour and milk until smooth. Stir in eggs, pureed corn, butter and salt until blended. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread 1 tablespoon apricot jam over each crepe. Fold in half, then fold in half again, making triangles. Dust with confectioners' sugar. In a small bowl, combine the lemon cream ingredients. Serve with crepes.
Nutrition Facts :
CORN CREPES WITH BBQ DUCK CONFIT
Provided by Michael Symon : Food Network
Time 8h45m
Yield 2 to 3 servings
Number Of Ingredients 34
Steps:
- Heat the oil in a saute pan over medium heat. Add the corn, season with a little salt, and allow to sweat. Stir in the bell pepper, scallions, and garlic and continue to sweat for 2 to 3 minutes.
- Transfer the softened vegetables to the bowl of a food processor. Add the milk, eggs, flour, oil, and 1/4 teaspoon salt to the food processor and pulse until smooth. Let rest for 30 minutes, and if possible, cover and refrigerate for 2 to 4 hours.
- Meanwhile, add about 1 cup of BBQ Sauce to a small saucepan and warm it over medium-low heat. Remove the meat from the duck leg by using a fork to shred it away from the bone, keeping the pieces chunky. Add the shredded duck meat to the BBQ Sauce and heat through.
- Once ready to make the crepes, lightly coat a 7 or 8-inch saute pan over medium heat with a little bit of oil or duck fat. Ladle in about 2 tablespoons of batter and swirl to coat the bottom of the pan. Cook it until it's slightly browned. Flip the crepe and continue cooking for another minute until it's just cooked through. Transfer the crepe to a plate and repeat with the remaining batter, stacking them on top of the other. You should have 4 to 6 crepes.
- To serve, put a crepe flat on a plate. Top with a couple spoonfuls of BBQ duck confit. Roll the crepe and garnish with a dollop of sour cream and a couple cilantro leaves. Drizzle with some remaining BBQ sauce. Repeat with the remaining ingredients.
- BBQ Sauce directions: Add the oil to a small saucepan over medium-low heat. When the oil is hot, add the onion and jalapeno with a good pinch of salt, sweating until translucent, about 2 minutes. Add the coriander, chipotle powder, brown sugar, vinegar, coffee, and ketchup. Stir to combine, then reduce the heat and simmer for 10 minutes. Strain, discard the solids, and let cool. Store covered in the refrigerator for up to 1 month.
- Duck Confit directions: Rinse the duck legs and thighs and pat dry. Add them to a 2-gallon resealable plastic bag.
- Mix together the salt, sugar, coriander, cinnamon, paprika, garlic, shallot, and bay leaves in a small bowl. Add the mixture to the duck pieces and coating them well. Close the bag and refrigerate for 24 to 48 hours, flipping it once a day.
- Preheat the oven to 200 degrees F. Remove the legs and thighs from the bag, rinse thoroughly, and pat dry. Put them in a 4-quart Dutch oven or other suitable pot and cover them with the fat. Put the pot in the oven and cook for 8 to 10 hours.
- Remove the pot from the oven and allow the duck to cool in the fat. Refrigerate in the fat until ready to use, at least 1 month.
CORN CREPES AND LOBSTER STACK
Steps:
- Make the Cornmeal Crepes and the Poblano Chile Cream.
- Preheat the oven to 350 degrees.
- In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes. Top each crepe with 1/4 cup of the cooked lobster. Top the lobster with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 crepes, 1/4 cup lobster, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 crepes. You should have 4 stacks.
- Pour the Poblano Chile Cream over all the stacks.
- Bake for about 15 minutes. Transfer each stack to a plate, and serve immediately, garnished with lime.
- In a blender, place the chiles and cilantro. Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very smooth. Let the batter rest at room temperature 30 minutes to 1 hour.
- Heat an 8 to 9-inch, well-seasoned crepe pan or small skillet over a medium heat. Coat with a little vegetable oil. When the pan is hot, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the other side. Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use.
- In a blender, place the tomatillos and cilantro. Blend until chopped. Add the chiles, sour cream, chicken stock, oil, lime juice, garlic, and salt. Blend until smooth.
- Store refrigerated until ready to use.
CORNMEAL CREPES
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
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
TEX-MEX CORNMEAL CREPES
This is a good basic Tex-Mex recipe that has multiple uses. The crepes make a good substitute for tortillas, they are easy to roll for enchiladas. When baked with fillings and sauces, the enchiladas taste similar to tamales. The crepes folded over a filling are a good breakfast dish. For a dessert crepe, omit the chile and herbs in the batter and serve with fruit. Note: the original recipe called for egg substitute equivalent to 4 eggs; either version works, however the egg substitute reduces the amount of fat. This recipe was adapted from the book, The Ultimate Low-Fat Mexican Cookbook by Anne Lindsay Greer.
Provided by lynnski LA
Categories Breakfast
Time 1h10m
Yield 25 crepes, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a blender or food processor, mince the chilies and cilantro.
- Add the remaining ingredients and blend until smooth.
- Let the batter rest at room temperature for 30 minutes to one hour.
- Heat a well-seasoned crepe pan or small skillet over medium heat.
- Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
- Tilt the pan, rotating so the batter is evenly distributed.
- Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
- Spray the pan again and repeat until all the batter has been used.
- Store crepes between sheets of wax paper or plastic wrap until ready to use.
- Crepes may be prepared a day in advance. The freeze well for about 3 months.
Nutrition Facts : Calories 152.7, Fat 4.7, SaturatedFat 0.9, Cholesterol 85.1, Sodium 298.5, Carbohydrate 21.9, Fiber 1.3, Sugar 1.6, Protein 5.8
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5/5 (3)Total Time 25 minsCategory HomemadeCalories 279 per serving
- Heat a small non-stick pan over medium heat with a couple of tsp of oil in it. When it is well heated, pour approximately 1/4-1/3 cup of the crepe batter into the pan and tilt to distribute. Cook for 1-2 minutes, until the top looks solid. Flip over and cook 30 seconds on other side.
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