For an impressive weekend breakfast, festive brunch, or fall dessert, these tender cornmeal crêpes will definitely satisfy your crowd. If you enjoy making pancakes, you will have fun with these crêpes as well - just follow these tips. A good nonstick pan is essential. Remember that skillets are measured across the lip of the pan, not the bottom. Rest the batter to allow the flour and cornmeal to fully hydrate. A fish spatula works well for flipping the crepes, or you can use a small offset spatula to loosen the edges of the crepes and flip with your fingers; just be careful because crêpes are thin and break easily. If you can’t find late summer blackberries you can use frozen. Cooking the blackberries breaks them down, creating a nice syrup. Use the blackberry compote to top ice cream, yogurt, or your favorite pound cake, and you can use the mildly-sweet-yet-tangy buttermilk cream in a trifle or anywhere you would use regular whipped cream.
Cornmeal Crêpes With Blackberries and Buttermilk Cream
Servings Per Recipe: 6
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.