No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cornmeal Crepes with Fresh Buttermilk Cheese and Blackberries

Paper-thin crepes are improved upon health-wise with blackberries; this fruit is among the most fiber-rich you'll find and is a good source of vitamin C. Buttermilk -- a lower-fat alternative to heavy cream -- provides the base for the filling.

  • servings: 6
Photography: Yunhee Kim

advertisement

advertisement

Ingredients

For the Cheese

  • 6 cups low-fat buttermilk
  • 4 1/2 teaspoons confectioners' sugar

For the Crepes

  • 1/4 cup all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 1/4 teaspoon baking soda
  • Pinch of salt and freshly grated nutmeg
  • 1 large egg, plus 1 large egg white
  • 1/4 cup skim milk
  • 1/4 cup low-fat buttermilk
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon canola oil
  • Vegetable oil, cooking spray
  • 3 1/2 cups blackberries
  • 1/4 cup creme de cassis
  • 1 teaspoon confectioners' sugar

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Toss together berries and cassis. Let stand 15 minutes, tossing often. Divide crepes among plates. Spread each with 1/4cup cheese. Sprinkle with berries; drizzle with juice from bowl. Dust with sugar.

Source
Martha Stewart Living, June 2006

advertisement

advertisement

Reviews (4)

  • 2 Sep, 2010

    I'd like to know how to fold the crepe as in the picture. Thanks.

  • 18 Nov, 2008

    Wow! Fresh berries and cream. Yum. I am interested to try the b uttermilk "cheese". My family who lived in Europe always made this with cream cheese or mascarpone I think. The fruit is the best part though!

  • 24 Nov, 2007

    When a kid in high school I would get up in the morning and grab a bowl and head out back and pick enough blackberries to fill the bowl, adding fresh cream and that was my breakfast. I miss that. I will try this without the sugar.

  • 24 Nov, 2007

    When a kid in high school I would get up in the morning and grab a bowl and head out back and pick enough blackberries to fill the bowl, adding fresh cream and that was my breakfast. I miss that. I will try this without the sugar.