Cornmeal Crepes with Mandarin Cranberry Sauce

Cornmeal Crepes with Mandarin Cranberry Sauce

Prep Time: 40 minutes                                       

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: 5

Serving Size: 4 crepes

This recipe pairs sweet cornmeal crepes with a tart mandarin cranberry sauce. A perfect weekend breakfast!

Ingredients

§  Sauce:

§  3 small Mandarin oranges, divided into sections

§  2 c. fresh cranberries

§  1/2 c. sugar

§  3/4 c. water

§  Crepes:

§  1 c. all-purpose flour

§  1 c. yellow or white cornmeal

§  1/2 c. sugar

§  2 tbsp. grated lemon zest

§  1/2 tsp. salt

§  3 large eggs, lightly beaten

§  2 c. low-fat milk

§  1 tsp. vanilla extract

§  canola oil

§  zest from 1 Mandarin orange (optional)

Instructions

1.       Sauce: Combine all ingredients in medium saucepan over high heat. Heat until cranberries burst, about 5 minutes, stirring constantly.

2.       Reduce heat to medium and continue to cook, stirring frequently, until sauce thickens, about 10 minutes.

3.       Crepes: Whisk together flour, cornmeal, sugar, lemon zest and salt in a large bowl. Whisk in eggs and then add milk 1/2 cup at a time, whisking until batter is smooth. Whisk in vanilla. Cover and chill 30 minutes or overnight.

4.       Preheat oven to 200 degrees if serving right away. Whisk 1/4 c. water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

5.       Pour 1/4 cup batter into hot skillet, lifting and turning pan to coat bottom of pan. Cook 1-2 minutes or until edges begin to brown and center is dry. Flip and cook 30 seconds to 1 minute more. Transfer crepe to plate and place in warm oven. Repeat with remaining batter, adding more oil to pan when needed.

6.       To serve: Place crepes on plate and fill with cranberry sauce. Fold sides of crepes over filling and drizzle sauce on top. Garnish with Mandarin zest, if desired.

Source https://ohmyveggies.com

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