Want to add a little more body to your crepe batter and achieve a beautiful color as well? Try using this easy recipe with cornmeal. It can also be a savory crepe with zucchini, goat cheese and basil.
¼ polenta coarse cornmeal
½ teaspoon vanilla
4 tablespoons unsalted butter
²/₃ cup spelt whole grain flour
¼ teaspoon sea salt
1 teaspoon cane sugar
2 large eggs
Crème Fraiche or sour cream
Warm the milk in a saucepan with the polenta, vanilla and butter until the butter melts. Set aside and cool.
Mix the flour, salt, and sugar. Stir in the eggs, then slowly add the cooled milk. Beat until smooth.
Set aside in the fridge for at least an hour. Let the batter come to room temperature before making the crepes
Heat an 8-inch nonstick skillet with a little butter. Add 3 tablespoons of the batter and swirl it around the pan to make a thin even layer. Cook over medium-high heat until golden, about 1 minute.
Flip the crepe over and cook the second side for about 1 minute. Slide it onto a plate.
Spread peach slices on half of the crepe. Add a dollop of Crème Fraiche or sour cream and fold the second half over.
Consider drizzling with blackberry syrup before serving.