posted by Sue Freeman 07-28-99 9:03 AM
Thin and Crispy Cornmeal Crepes w Sweet Potato and Ham Hash Jalapeno
Pineapple Sauce
Source: Breakfast All Day by Edon Waycott
Thin and Crispy Cornmeal Crepes
Crepes Recipe Follows
Sweet Potato Ham Hash Recipe Follows
Jalapeno Pineapple Sauce Recipe Follows
1-1/3 cups lowfat or whole milk
3 large eggs
1/2 cup all purpose flour
2/3 cup yellow cornmeal
1/4 tsp salt
1 tsp sugar
Pour milk, eggs, flour, cornmeal, salt and sugar into blender and
process until well combined.
Stir batter before making each crepe since cornmeal will settle to the
bottom.
Lightly brush a 6-inch skillet (nonstick) or crepe pan with butter and
heat over med. high heat.
Pour 2 to 3 tablespoons batter into pan and tilt to spread batter
thinly over bottom of skillet surface.
Cook until set.
Turn crepe with a metal spatula and cook until light brown splotches
appear on bottom, about l minute. Remove to plate and fold into quarters.
Repeat process until batter is gone. Brush pan with butter as necessary.
Makes 16 crepes.
NOTE: A cross between a tortilla and a crepe. Very versatile.
Top with fresh fruit and syrups; wrap around sausages or sweet potato
and ham hash recipe which follows.
Use them for blintzes or spread with ricotta cheese and drizzle
Pineapple Jalapeno Syrup.
Sweet Potato and Ham Hash
1 tablespoon safflower oil
3 Tablespoons chicken broth
1-1/2 lbs sweet potatoes or yams, sliced with peel
1 small onion, diced
1 cup diced ham
salt and coarsely ground black pepper to taste
In a heavy 10-inch skillet over medium high heat, heat oil and broth.
Add sweet potatoes and cook until liquid has evaporated and potatoes
are barely tender.
Add onion and ham.
Continue to cook over medium heat, stirring and scraping the bottom
of the skillet until everything is browned and very tender.
This will take about 30 minutes.
Season with salt and pepper and serve alone or wrap in Crispy Cornmeal
Crepes. (In archives).
*NOTE sweet potato can be substituted by any other potato.
Pineapple Jalapeno Syrup
Source: Breakfast All Day by Edon Waycott
1/2 cup water
1/2 cup sugar
1/2 fresh pineapple, peeled, cored and cut into l inch chunks (3 cups)
2 large or 3 small jalapeno chilies, seeded and minced
1/4 tsp cayenne pepper
pinch of salt
Combine water and sugar in small saucepan and bring to boil over med.
high heat.
Cook for 3 minutes to dissolve, then set aside.
Puree pineapple in processor or blender and stir in sugar syrup and
jalapenos.
Season with cayenne pepper and salt.
Store in non reactive container, covered, and in fridge for up to one
week.
*NOTE If that is too much cayenne pepper for you cut it back to taste. Serve with Cornmeal Crepes posted in archives.