Cornmeal Crepes with Cottage Cheese, Figs and Pistachios
Skip the heavy sauces – and top tender, golden crepes with protein-packed cottage cheese accented with maple syrup and orange zest for a wholesome breakfast that only tastes decadent.
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Cooking tools:
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Crepe pan
- Skillet
- Spatula
- Stove
- Chef's knife
- Cutting board
- Wax paper
- Plate
- Vanilla bean scraper
- Refrigerator
Ingredients
- 1 1/2 cups (375 mL) GAY LEA - 2% Milk
- 3/4 cup (175 mL) GAY LEA - 35% Cream
- 1/2 cup (125 mL) GAY LEA - Butter Solids-Unsalted
- 3 eggs, beaten
- 3/4 cup (175 mL) all purpose flour
- 1/4 cup (60 mL) cornmeal, fine
- 1/3 cup (90 mL) granulated sugar
- 1 tbsp (15 mL) vanilla extract
- 1/2 tsp (2 mL) salt
- 3 cups (750 mL) GAY LEA - Cottage Cheese 4%
- 1/4 cup (60 mL) maple syrup
- 1 vanilla bean, split and scraped
- 1 tbsp (15 mL) orange zest, finely grated
- 24 figs, quartered
- 1/2 cup (125 mL) maple syrup
- 1/2 cup (375 mL) pistachios, chopped toasted
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