The Basics: Buttermilk-Cornmeal Crêpes

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The Technique

Buttermilk-Cornmeal Crêpes

Buttermilk-Cornmeal Crêpes offer a fresh take on a French classic. Lovely flavor & good texture add depth to these simple components ideal to create Crêpes Suzette & many other dessert favorites. Once the batter is prepared & stands briefly, it may be portioned & cooked quickly. Crêpes can be made up to two days in advance, covered & refrigerated, then warmed before serving making them an excellent choice when entertaining. Look to Cooking Classics: Crêpes Suzette for detailed instruction & images on that portion of the procedure. This tutorial focuses on how to size them for an impeccable presentation. 

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makes about 32 {2 1/4-inch} crêpes

1/3 cup all purpose flour
1 Tbsp plain yellow cornmeal
A pinch of kosher salt
1/3 cup buttermilk
3 Tbsp hot water
2 Tbsp melted butter
1 Tbsp honey
2 eggs
A smattering of butter

Place all of the ingredients in a medium bowl. Whisk them together until completely smooth. Let stand 30 minutes. Heat a small non-stick skillet over Medium heat with a smattering of butter. Portion 2 teaspoons of the mixture per crêpe into the skillet. A small spring release disher works well for this task. Cook, in batches, about 1 minute or until the surface forms a skin & the edges are golden on the bottom. Flip the crêpes & cook an additional 15 to 20 seconds. Remove the crêpe & place over a wire rack. Repeat the process with the remaining batter. Use as directed in specific recipe applications. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Create Crêpes For Beautiful Presentations

One of the essential components to desserts with elevated style is precise sizing of key elements. The method necessary in order to compose beautiful food for the plate is not that much different from being able to create striking interiors or personal style. If one item is slightly off, it can make a difference in the final look. 

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Crêpes are a simple item to make & they seem relatively straightforward but if the batter is too thin or the pan isn’t completely level, miniature crêpes may cook a little unevenly. An effortless solution is to proceed with cooking them, then make the necessary adjustments once they are removed from the skillet. Kitchen shears may be used for a number of smart tasks & rounding the edges of a batch of crêpes happens to be one of them.

The Tune
“When The Sun Comes Out” Ella Fitzgerald

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

2 Responses to The Basics: Buttermilk-Cornmeal Crêpes

  1. Jennifer March 8, 2020 at 9:49 am #

    I can’t wait to try this.

    • Rebecca Gordon March 8, 2020 at 12:33 pm #

      Crêpes Suzette is classic worth making & the Buttermilk-Cornmeal Crêpes offer the dish a bit more complexity without being difficult to prepare. Let me know if you have any questions–Enjoy!