Cornmeal CrÊpes With Peaches And Caramel Food
PEACHES AND CREAM CREPES
Steps:
- In bowl combine peaches, sugar and a squirt of lemon. Toss to combine. Spread sour cream over crepe. Top with peaches. Fold into quarters and serve.
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
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
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