Breakfast Recipes (Continued)
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Cornmeal Crepes
| 3 | Large Eggs |
| 1 1/2 cup | Milk |
| 2/3 cups | Unbleached Flour |
| 1/3 cup | Yellow or White Cornmeal |
| 1 Tablespoon | Sugar |
| 1/4 teaspoon | Salt |
| 1 Tablespoon | Unsalted butter |
Puree all ingredients except the butter in a blender or food processor. Add butter and puree again. Let sit at room temperature for 30 minutes or overnight in the refrigerator.
Heat an 8 or 9 inch non-stick skillet over medium heat. Rub a small amount of butter in the pan, then ladle a scoop of batter into the pan. Immediately twirl the pan to spread the batter evenly, then pour off the excess: from the time the batter hits the pan until the time you pour off the excess, no more than 3 to 5 minutes should pass.
Cook the crepe on the first side for 45 to 60 seconds, flip the crepe and cook on the other side for about 30 seconds. Slide the crepe out of the pan onto a baking sheet lined with wax paper. Continue cooking crepes, brushing the pan with butter after every other crepe. Place a piece of wax paper between crepes. The crepes can be used right away or cooled, covered and refrigerated overnight or frozen for several weeks. Roll crepes around Thai strawberry ricotta filling and top with blueberry sauce.
Thai Strawberry Ricotta Filling
| 1 pound | Ricotta Cheese |
| 1/4 cup | Powdered Sugar |
| 1 teaspoon | Vanilla |
| 1/2 teaspoon | Cinnamon |
| 4 oz. | Great Lakes Thai Dried Strawberries |
Whip the ricotta cheese in large mixing bowl. Gradually add the powdered sugar, vanilla, cinnamon and slightly chopped strawberries. Refrigerate this mixture overnight.
Blueberry Sauce
| 4 ounces | Great Lakes Dried Blueberries |
| 1 cup | Water |
| Zest of 1/2 lime | |
| 1/2 cup | Water |
| 1 teaspoon | Cornstarch (plus 2 Tablespoons water) |
Simmer blueberries with 1 cup of water until reconstituted (about 15 minutes). Add lime zest and 1/2 cup water and return to simmer. Thicken with cornstarch and water paste. Serve warm or cool.
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