 So all week, I've had my mind on Mexican food, with the cornmeal and all... And I considered doing some sort of sweet tamale, but figured the tamale would be too bulky. Here's my solution! Enjoy... ---Jenny CHOCOLATE RASPBERRY CORN CREPES WITH VANILLA BEAN ICE CREAM Crepes: 2/3 cups all-purpose flour 1/3 cup yellow cornmeal (I used corn flour - corn meal, but more finely ground) 1/4 tsp cinnamon pinch salt 1 cups whole milk 2 medium eggs 1 tbsp honey 2 tablespoons unsalted butter, melted, plus additional for brushing skillet Filling: 1 tbsp honey 1 pint raspberries 1/2 bar of dark chocolate 1 can coconut milk, refrigerated In a large bowl, whisk crepe ingredients briskly until well blended. Let sit about 15 minutes. Meanwhile, warm raspberries and honey in a small saucepan or skillet, mashing them. You can choose to strain them, but I don't. They add bulk. And they're good for you! After they're warmed and saucy, transfer to a small bowl and refrigerate. Break chocolate into smaller pieces and warm on medium heat. Set aside. With a mixer, blend 1 tbsp honey and cream of coconut milk only until thickened. Spoon raspberries and coconut cream onto a crepe. Fold as pictured, drizzle with chocolate and serve with ice cream... Printer-Friendly Version: 
3 Comments
9/17/2011 11:49:22 pm
OMGosh, my husband loves crepes and raspberries. He would flip for these! Thanks for sharing at Church Supper. Hope to see you again next week. 12/22/2020 01:49:34 am
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