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...
CHOCOLATE RASPBERRY CORN CREPES WITH VANILLA BEAN ICE CREAM
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
1 cups whole milk
2 medium eggs
1 tbsp honey
2 tablespoons unsalted butter, melted, plus additional for brushing skillet
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...
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg