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