Cornmeal Crepes With Cream Cheese &Green Onions

12-16
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #32435

June 01, 2019

Categories: Appetizers



"If you would like a less sweet version, try substituting chutney for the jam. Canadian Living - Summertime Cookbook Special - 1982"

Original recipe yields 12-16 servings
OK
  • FOR BATTER
  • FOR THE FILLING

Nutritional

  • Serving Size: 1 (139.9 g)
  • Calories 275.2
  • Total Fat - 20.4 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 269 mg
  • Sodium - 379.1 mg
  • Total Carbohydrate - 11.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 3.7 g
  • Protein - 10.7 g
  • Calcium - 93.6 mg
  • Iron - 1.6 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.1 mg

BATTER


Step 1

Beat eggs and whisk in cornmeal, flour, salt and sugar

Step 2

Gently beat in beer

Step 3

Cover batter and let rest 1 hr before using

FILLING


Step 4

Beat cream cheese and sour cream

Step 5

Beat in curry powder and onions

CREPES


Step 6

Oil crepe pan

Step 7

Spoon about 1/3 cup batter into pan and tilt so that batter coats bottom

Step 8

Cook crepes until nicely browned

Step 9

Flip and brown other side

Step 10

Repeat with remaining batter

TO ASSEMBLE


Step 11

Spread 1 tablespoon jam along one half of crepe, top with about 2 tablespoons of cream cheese mixture

Step 12

Fold crepe over filling and fold again to make quarter. Repeat with remaining crepes

Tips & Variations


No special items needed.

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