CORN CREPES STUFFED WITH SUMMER FRUITS
One of the earliest French culinary imports to make a dent in America was the crepe, which remains popular today. | Matthew Mead~AP
MAKES 4 SERVINGS
2 tablespoons unsalted butter 1 cup 1 percent milk 2 large eggs 1/4 cup cornmeal, preferably stone ground 1/2 cup whole-wheat flour Pinch table salt 3/4 cup dry white wine 1/3 cup sugar 1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract) 6 cups, pitted and cubed fresh summer fruit, such as nectarines, plums and peaches 3/4 cup nonfat vanilla yogurt
1 cup 1 percent milk
2 large eggs
1/4 cup cornmeal, preferably stone ground
1/2 cup whole-wheat flour
Pinch table salt
3/4 cup dry white wine
1/3 cup sugar
1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
6 cups, pitted and cubed fresh summer fruit, such as nectarines, plums and peaches
3/4 cup nonfat vanilla yogurt
While the batter is resting, in a medium saucepan over low heat, combine the wine, sugar and vanilla bean. Cook, stirring occasionally, until the sugar is dissolved. (If using vanilla extract, add it to the fruit after the fruit has cooked for 20 minutes in the next step.) Add the fruit, bring the mixture to a boil, then reduce heat to a simmer, cover and cook for 20 minutes.
While the fruit is poaching, make the crepes. Mist a 10-inch nonstick skillet with cooking spray. Heat over medium heat.
Stir the crepe batter and quickly pour 1/4 cup of it into the skillet, tilting the batter in the pan to make sure that the bottom is completely covered. Cook the crepe until it is lightly browned on the bottom, about 1 minute. Flip, cook for another 30 seconds, then transfer it to a rack to cool. Repeat with the remaining batter to produce 8 crepes. Once cooled, the crepes can be stacked. Set them aside.
After the fruit has poached for 20 minutes, use a slotted spoon to transfer it to a bowl, making sure to leave most of the cooking liquid in the saucepan. Scrape the seeds inside the vanilla bean out with the tip of a paring knife and add them to the fruit.
Bring the cooking liquid remaining in the saucepan to a boil and cook it until it is reduced to about 1/2 cup. Transfer the liquid to a small pitcher and return the fruit to the pan. Heat over medium until hot.
To assemble the crepes: Mound a bit of the fruit filling down the middle of each of the crepes, then roll up. Arrange the filled crepes, seam side down, on dessert plates, then drizzle them with the reduced sauce and top with 2 tablespoons of the yogurt.
Sara Moulton, AP