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Cornmeal Crepes With Cream Cheese &Green Onions
12-16
Servings
Servings
30m PT30M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
1h
Ready In
Ready In
"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
Ingredients
- FOR BATTER
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- FOR THE FILLING
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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.
Tags :
Appetizers
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