This crepes are very yellow and super delicious. Perfect to be filled with goat cheese and crisp vegetables. The polenta flour gives it a delicate aftertaste and makes it a viable alternative to the classic flour crepes.
For 6 Serving(s)
ingredients for 20 cm wide crepes
- 200 ml milk
- 1 egg
- 1 generous pinch of salt
- 130 g instant polenta
- 30 g all-purpose flour
Polenta crepes Directions
- Put all the ingredients in the blender and blend until the mixture becomes smooth and without lumps of flour, then let it rest in the refrigerator for 30 minutes.
- Preheat a non-stick frying pan, lightly grease it with oil (only if necessary, I made my crepes without oil) and using a ladle, pour the batter onto the pan (my is 20 cm wide). Swirl and tilt the pan to create a thin, even layer. Cook the crepes for a short time until they become golden on both sides.
Mine ended up very tasty. But only if you eat them fresh :) - Emilio Garcia