Corn Meal Crepes w Fresh Blueberries
Ingredients for Crepe Batter:
1 cup all-purpose flour
1 cup white cornmeal
1/2 cup sugar
2 tbsp. grated lemon zest
1/2 tsp. salt
3 large eggs, lightly beaten
2 cups low fat milk
1 tsp. vanilla extract
Ingredients for Filling:
3 cups fresh blueberries
8 oz. blueberry jam
Directions:
Whisk together flour, corn meal, sugar, lemon zest & salt in a bowl. Whisk in eggs; then whisk in milk - 1/2 cup at a time until batter is smooth. Whisk in vanilla. Cover & chill for 30 mins. or overnight. Place blueberries in a bowl. Bring jam & 1 cup water to a boil in a saucepan. Simmer for 1 min. Cool for 5 mins., then fold jam into berries. Preheat oven to 200*F, if serving right away. Whisk 1/4 cup water into batter to thin. Lightly grease a 9" nonstick skillet with canola oil. Heat skillet over med. high heat. Pour 1/4 cup batter into a hot skillet, lifting & turning the pan to swirl the batter so that it coats the bottom of the pan. Cook for 1 to 2 mins. or until the edges begin to brown & centre is dry. Flip & cook 30 seconds to 1 min. more. Transfer crepe to plate & place in a warm oven. Repeat with remaining batter. To serve: Place 1 crepe on plate & fill with 2 tbsp. Filling. Fold sides of crepe overfilling. Repeat with a second crepe & filling. Drizzle 2 tbsp. filling over both crepes. Makes approx. 20 crepes.