Cornmeal Crepes With Chevre And Hot Pepper Jelly Recipes

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TEX-MEX CORNMEAL CREPES



Tex-Mex Cornmeal Crepes image

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

2 serrano chilies, stemmed and seeded
2 sprigs fresh cilantro or 2 sprigs parsley
4 eggs
1 cup water
1 cup skim milk
1 teaspoon salt
1/2 teaspoon baking powder
1 cup cornmeal
1 cup flour, all-purpose
1 tablespoon sugar
1 1/2 tablespoons safflower oil

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



Cornmeal Crepes image

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

150 g flour
75 g polenta
1 pinch salt
1 tablespoon caster sugar
3 eggs, whisked
1 1/2 cups milk
25 g butter, melted and cooled

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

CORNMEAL CREPES WITH RICOTTA AND HAM



Cornmeal Crepes with Ricotta and Ham image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Bake     Ricotta     Ham     Cornmeal     Corn     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 21

For crêpes
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 cups whole milk
3 large eggs
2 tablespoons unsalted butter, melted, plus additional for brushing skillet
For filling
3 1/3 cups whole-milk or part-skim ricotta (30 oz)
1 (6-oz) piece Black Forest or Virginia ham, cut into 1/4-inch dice
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup hot pepper jelly
For topping
3 tablespoons unsalted butter
6 scallions, thinly sliced and white and pale green parts reserved separately from greens
2 cups corn (from 4 ears)
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Make crêpes:
  • Blend flour, cornmeal, cumin, salt, milk, eggs, and 2 tablespoons butter in a blender until smooth. Let batter stand at room temperature 30 minutes.
  • Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking. Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate. Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked.
  • Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch (or 15- by 10-inch) shallow baking dish.
  • Stir together ricotta, ham, egg, salt, and pepper. Put 1 crêpe, paler side up, on a work surface and spread 1 teaspoon pepper jelly in a horizontal line just below center of crêpe (toward end nearest you), leaving a 1-inch border on each side. Spoon 1/3 cup ricotta filling over jelly and fold in sides of crêpe over filling, then, beginning at bottom, roll up to enclose filling. Arrange crêpe, seam side down, in baking dish. Assemble 11 more crêpes in same manner, arranging them in 1 layer in baking dish.
  • Bake, covered with foil, until filling is hot, about 30 minutes.
  • Make topping just before serving:
  • Melt butter in 10-inch skillet over moderate heat until foam subsides, then cook white and pale green scallions, stirring, until softened, about 2 minutes. Add corn, salt, and pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Add scallion greens and cook, stirring, until softened, about 1 minute. Spoon topping over crêpes.

CORNMEAL CREPES WITH CHEVRE AND HOT PEPPER JELLY



Cornmeal Crepes With Chevre And Hot Pepper Jelly image

Provided by Florence Fabricant

Categories     appetizer

Time 1h30m

Yield 24 crepes

Number Of Ingredients 13

1 1/2 cups flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon ground cumin
Pinch cayenne pepper
1 cup milk
1 cup club soda
4 large eggs
9 tablespoons unsalted butter, melted
1 to 2 tablespoons vegetable oil
12 ounces fresh goat cheese logs
8 ounces red or green hot pepper jelly
1 bunch chives blanched in boiling water 30 seconds and drained

Steps:

  • Mix the flour, cornmeal, salt, cumin and cayenne in a mixing bowl or food processor. Add the milk, club soda, eggs and three tablespoons of the melted butter. Beat or process until blended and smooth. Allow to rest for 30 minutes.
  • Heat a six- to seven-inch crepe pan over medium-high heat and brush it lightly with oil. Ladle a few tablespoons of batter into the pan and quickly tilt the pan to coat the bottom evenly. Cook until lightly browned on the bottom, about 30 seconds, turn the crepe and cook a few seconds more. Continue until all the batter is used, stacking the cooked crepes one on top of the other on a plate.
  • Preheat oven to 350 degrees. Brush a baking dish with a little of the remaining melted butter.
  • Place a slice of the chevre in the center of each crepe. Top with a teaspoon of the pepper jelly. Fold the sides of the crepe over the filling, making a small square bundle. Tie each with a blanched chive. Arrange the folded and tied crepes in a single layer in the baking dish. Drizzle with the remaining melted butter.
  • Bake until heated through, 15 to 20 minutes. If desired, the filled crepes can be prepared in advance and refrigerated until shortly before serving time, then heated.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 136 milligrams, Sugar 5 grams, TransFat 0 grams

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