Can you tell that I’m on a cranberry kick? After making cranberry sauce for the first time, I became completely enamored with using fresh cranberries in my cooking. I love the way they pop open and I love their ruby-red color and I love how they get all thick and gelatinous after cooking for a while. Since cranberries won’t be in season for much longer, I figured I better make the most of it and come up with another cranberry recipe. And since the grocery store had bags full of gorgeous looking Mandarin oranges on sale when I was hunting for my cranberries, I thought I’d throw some of those in too.
The cornmeal crepe part of this recipe is from Vegetarian Times’ Sweet Cornmeal Crepes with Fresh Blueberries. I made them over the summer when blueberries were cheap and plentiful and I loved them because they were the first crepes I made that didn’t tear or burn or turn out to be a disaster in some way or another. So when I decided to do a cranberry sauce for crepes, this seemed like the perfect crepe recipe to use. Unfortunately, I didn’t have as much luck this time as I did the first time–I couldn’t get a single crepe to flip over without tearing. My husband insisted on taking over and, knowing his record with pancakes, I didn’t expect much, but he was able to get all of his crepes to stay intact. I guess I know who will be making the crepes in our household from now on.
Anyway! These cornmeal crepes are more substantive than typical wheat crepes and they have a sweet, citrusy flavor that contrasts nicely with the slightly-sour cranberry sauce. You can make each component of this recipe ahead of time and heat them up in the morning for an easy breakfast.