Cornmeal Crepes With Fresh Buttermilk Cheese And Blackberries Recipes

Steps:

• Make the cheese: Line a large fine sieve with 3 layers of cheesecloth, and set over a large bowl. Heat buttermilk in a medium saucepan over medium-low heat, without stirring, until clear liquid separates from milk at edges or a candy thermometer clipped to the edge of the pan registers 95 degrees. Reduce heat to low; cook until thermometer registers 100 degrees. Remove from heat; let stand 3 minutes. Pour into sieve; cover bowl loosely with plastic wrap. Refrigerate until thick and creamy, about 3 hours (up to overnight). Before serving, stir in confectioners' sugar.
• Make the crepes: Whisk flour, cornmeal, baking soda, salt, and nutmeg in a bowl. Whisk egg, egg white, milk, buttermilk, honey, and oil in another bowl; gradually add to flour mixture, whisking until smooth. Transfer to an airtight container; refrigerate 30 minutes.
• Coat an 8-inch crepe pan with cooking spray; heat over medium heat. Remove from heat; pour in 2 1/2 tablespoons batter, swirling to coat. Reduce heat to medium-low. Cook, flipping once, until edges are golden and center is dry, 45 to 60 seconds per side. Repeat with remaining batter.
• Toss together berries and cassis. Let stand 15 minutes, tossing often. Divide crepes among plates. Spread each with 1/4 cup cheese. Sprinkle with berries; drizzle with juice from bowl. Dust with sugar.

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.