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Corn Crepes with Raspberry/ Blueberry Sauce

Updated: Dec 8, 2021


1 cup of cornmeal/flour

1 cup pastry flour or white

1/2 tsp. sea salt

1 Tbsp. arrowroot flour

1/4 tsp. vanilla (optional)

2 cups of plant milk

1 - 2 Tbsp. oil


  1. Mix all ingredients with a whisk until smooth. Oil a crepe pan or cast-iron round griddle, and warm up on the medium-low flame. Using a soup ladle or cup, pour in the batter with one hand to the top of the pan, tilt the pan down so the batter slides making a thin circle.

  2. When the batter is starting to become dry on top, carefully turn it over.

  3. Cook approximately 3 minutes on each side.

Raspberry Blueberry Sauce

Two cups of juice or water

1/2 cup of raspberries (fresh or frozen)

1/4 cup blueberries

1 Tbsp. sweetener (maple or rice syrup)

pinch sea salt

1 1/2 Tbsp. kudzu starch or Un bromated flour mix smooth with 2 Tbsp. water

Mix juice and berries bring to a quick boil.

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