Apple Cornmeal Crepe
Adapted from Susan Herrmann Loomis’s French Farmhouse Cookbook
Ingredients
1 tablespoon butter
⅓ cup milk
1 large egg
2 tablespoons sugar
3 tablespoons yellow stoneground cornmeal such as Weisenberger
2 teaspoons flour
Pinch of salt
1 large apple peeled, cored and cut into thin slices (a good juicy sweet/tart apple like Gold Rush, Ginger Gold, Jonathan, or Mutsu is what you want)
Spicy lettuces & red wine vinaigrette made with minced shallot or garlic
Directions
Preheat oven to 450℉.
Put the butter in a 10”-12” cast iron skillet and place in the preheating oven long enough to melt the butter. Scald the milk in a small saucepan and set aside to stay warm.
Whisk the egg with the sugar in a large bowl. Add the cornmeal, flour and salt, then stir in the warm milk.
Lay the apple slices in the skillet and pour the batter over them. It may not cover the apples completely and that’s okay!
Bake until the crepe is brown and crispy around the edges and golden brown in the center, about 15-20 minutes.
While the crepe is baking, prepare your favorite green salad and toss with vinaigrette.
Cut the crepe into four servings and plate; top each with a healthy serving of salad.
Related Content
Apple Chutney
Our recipe was inspired by a similar one from Frank Browning, whose family once owned Browning Orchard in northeastern Kentucky. Savor it on a cheese or charcuterie board, with a grilled cheese sandwich, and alongside baked ham or roast pork, chicken or winter squash. We even snuck a spoonful onto our apple cornmeal crepe and approved.
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