Cornmeal Crêpes with Fresh Buttermilk Cheese and Blackberries

Preparation

1. Step 1

   Make the cheese: Line a large fine sieve with 3 layers of cheesecloth, and set over a large bowl. Heat buttermilk in a medium saucepan over medium-low heat, without stirring, until clear liquid separates from milk at edges or a candy thermometer clipped to the edge of the pan registers 95°F. Reduce heat to low; cook until thermometer registers 100°F. Remove from heat; let stand 3 minutes. Pour into sieve; cover bowl loosely with plastic wrap. Refrigerate until thick and creamy, about 3 hours (up to overnight). Before serving, stir in confectioners’ sugar.

   Step 2

   Make the crêpes: Whisk flour, cornmeal, baking soda, salt, and nutmeg in a bowl. Whisk egg, egg white, milk, buttermilk, honey, and oil in another bowl; gradually add to flour mixture, whisking until smooth. Transfer to an airtight container; refrigerate 30 minutes.

   Step 3

   Coat an 8-inch crêpe pan with cooking spray; heat over medium heat. Remove from heat; pour in 2 1/2 tablespoons batter, swirling to coat. Reduce heat to medium-low. Cook, flipping once, until edges are golden and center is dry, 45 to 60 seconds per side. Repeat with remaining batter.

   Step 4

   Toss together berries and cassis. Let stand 15 minutes, tossing often. To serve, divide crêpes among plates. Spread each with 1/4 cup cheese. Sprinkle with berries; drizzle with juice from bowl. Dust with sugar.

2. FIT TO EAT RECIPE

   Step 5

   (Per serving)

   Step 6

   Calories: 231

   Step 7

   Fat: 4g

   Step 8

   Cholesterol: 46mg

   Step 9

   Carbohydrate: 35g

   Step 10

   Sodium: 372mg

   Step 11

   Protein: 12g

   Step 12

   Fiber: 5g