Cornmeal Crepes with Maple Sausage and Blueberry Vinaigrette Sauce
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INGREDIENTS FOR THE CREPES
1 cup flour
1/2 cup yellow cornmeal
Pinch of salt
1-1/2 cups milk
2 eggs
Vegetable oilCombine flour, cornmeal, and salt. Stir in milk and eggs. Whisk until smooth. Batter should be thin and soupy.
Using a slightly oiled skillet or crepe pan, heat over medium heat. Measure out scant 1/4 cup of batter and pour into hot skillet, tilting pan to coat bottom evenly. Cook until top is dull and underside is delicately browned.
Turn and cook second side, about 15 seconds. Remove to waxed paper.
Stir batter and re-oil pan, if necessary. Repeat cooking procedure until all crepes are cooked.
FOR THE FILLING
2 pounds maple sausage
1/4 cup minced shallots
1 cup fresh blueberries
1/2 cup fresh blueberry vinegar
1/4 cup chicken stock
1/2 cup whipping cream
1 tablespoon finely minced tomatoCook sausage in pan. Remove and slice; then return to pan. Add shallots. Add fresh blueberries. Remove mixture from pan leaving 1/2 dripping from pan.
Add blueberry vinegar, cream, and tomato. Reduce down.
Fill crepes with sausage mixture and spoon sauce over. Crepes may be placed in glass baking dish and reheated.