Cornmeal Crepes with Chevre and Hot Pepper Jelly
Serve with grilled sausage alongside.
From Cold-Weather Cooking by Sarah Leah Chase
Ingredients:
Crepes
Filling and Finishing
Instructions:
1. Prepare the crepes: Mix the flour, cornmeal, salt, cumin, garlic powder, and cayenne in a medium-sized mixing bowl. Make a well in the center and pour in the milk, club soda, eggs, and melted butter. Whisk until smooth. Let the batter sit 30 minutes.
2. Heat a 6- or 7-inch nonstick crepe pan over medium-high heat and coat it lightly with butter or oil. Ladle just enough of the batter into the pan to coat evenly and thinly. Cook until the bottom is lightly browned, 30 to 45 seconds. Flip the crepe and cook a few seconds more. Continue the process until all the batter is used, stacking the crepes on top of one another.
3. Preheat the oven to 350°F.
4. To assemble the crepes, turn the crepes browned side down. Place a slice of chevre on the center of each crepe and top with a scant teaspoon of hot jelly. Fold the sides of the crepe over the cheese to make a rectangular bundle. Secure by tying each crepe with a blanched chive. Arrange the crepes in a single layer in a shallow casserole. Drizzle evenly with the melted butter. ( The crepes may be prepared ahead at this point and refrigerated for a day or so before baking.)
5. Bake the crepes just long enough to warm through and begin to melt the chevre, 15 to 20 minutes. Serve at once, accompanied by grilled sausages, if desired.
Makes 6 servings
Serve with grilled sausage alongside.
From Cold-Weather Cooking by Sarah Leah Chase
Ingredients:
Crepes
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper
- 1 cup milk
- 1 cup club soda
- 4 large eggs
- 3 tablespoons unsalted butter, melted
- Unsalted butter or vegetable oil for cooking the crepes
Filling and Finishing
- 1 log (12 ounces) fresh chevre, sliced 1/2 inch thick
- 1 jar (8 ounces) red or green hot pepper jelly
- 1 bunch long chives, blanched in boiling water 30 seconds and drained
- 6 tablespoons(3/4 stick) unsalted butter, melted
Instructions:
1. Prepare the crepes: Mix the flour, cornmeal, salt, cumin, garlic powder, and cayenne in a medium-sized mixing bowl. Make a well in the center and pour in the milk, club soda, eggs, and melted butter. Whisk until smooth. Let the batter sit 30 minutes.
2. Heat a 6- or 7-inch nonstick crepe pan over medium-high heat and coat it lightly with butter or oil. Ladle just enough of the batter into the pan to coat evenly and thinly. Cook until the bottom is lightly browned, 30 to 45 seconds. Flip the crepe and cook a few seconds more. Continue the process until all the batter is used, stacking the crepes on top of one another.
3. Preheat the oven to 350°F.
4. To assemble the crepes, turn the crepes browned side down. Place a slice of chevre on the center of each crepe and top with a scant teaspoon of hot jelly. Fold the sides of the crepe over the cheese to make a rectangular bundle. Secure by tying each crepe with a blanched chive. Arrange the crepes in a single layer in a shallow casserole. Drizzle evenly with the melted butter. ( The crepes may be prepared ahead at this point and refrigerated for a day or so before baking.)
5. Bake the crepes just long enough to warm through and begin to melt the chevre, 15 to 20 minutes. Serve at once, accompanied by grilled sausages, if desired.
Makes 6 servings