If you have some crepes in the freezer and some leftovers in the fridge, you can put an elegant dinner on the table in no time. And if you make the crepes without sugar, you can stuff them with everything from leftover cooked pork chops, to broccoli and cheddar cheese, to fresh berries and vanilla yogurt.
The crepes in this recipe are made not with white flour, but with stone-ground cornmeal and whole-wheat flour. This gives them not only better nutrition, but heartier taste and texture, too. As you cook them, be sure to re-stir the batter every time you reach into the bowl for more.
CORN CREPES STUFFED WITH SUMMER FRUITS
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2 tablespoons unsalted butter
1 cup 1 percent milk
2 large eggs
1/4 cup cornmeal, preferably stone ground
1/2 cup whole-wheat flour
Pinch table salt
3/4 cup dry white wine or fruit juice
1/3 cup sugar (or less if you use fruit juice)
1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
6 cups pitted and cubed fresh summer fruit, such as nectarines, plums and peaches
3/4 cup nonfat vanilla yogurt
In a small skillet over low heat, cook the butter until it starts to turn brown and smell nutty. Transfer to a blender, then add milk, eggs, cornmeal, flour and salt. Blend just until smooth. Transfer to a bowl and let rest for 30 minutes.
While the batter is resting, in a medium saucepan over low heat, combine wine, sugar and vanilla bean. Cook, stirring occasionally, until the sugar is dissolved. (If using vanilla extract, add it to the fruit after the fruit has cooked for 20 minutes in the next step.) Add the fruit, bring the mixture to a boil, then reduce heat to a simmer, cover and cook for 20 minutes.
While the fruit is poaching, make the crepes. Mist a 10-inch nonstick skillet with cooking spray. Heat over medium heat.
Stir the crepe batter and quickly pour 1/4 cup of it into the skillet, tilting the batter in the pan to make sure that the bottom is completely covered. Cook the crepe until it is lightly browned on the bottom, about 1 minute. Flip, cook for another 30 seconds, then transfer it to a rack to cool. Repeat with the remaining batter to produce 8 crepes. Once cooled, the crepes can be stacked. Set them aside.
After the fruit has poached for 20 minutes, use a slotted spoon to transfer it to a bowl, leaving most of the liquid in the saucepan. Scrape the seeds of the vanilla bean out with the tip of a paring knife and add to the fruit.
Bring the cooking liquid in the saucepan to a boil and cook it until it is reduced to about 1/2 cup. Transfer to a small pitcher, and return the fruit to the pan. Heat over medium until hot.
To assemble: Mound a bit of the fruit filling down the middle of each of the crepes, then roll up. Arrange the crepes, seam side down, on dessert plates, then drizzle with the reduced sauce and top with 2 tablespoons of the yogurt.