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.
Go to Cornmeal Crepes with Mandarin Cranberry Sauce recipe
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