dessert recipes/ vegetarian recipes

Recipe | Cornmeal Crepes with Mandarin Cranberry Sauce

Cornmeal Crepes with Mandarin Cranberry Sauce

Cornmeal Crepes with Mandarin Cranberry Sauce
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.
[amd-zlrecipe-recipe:39]

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24 Comments

  • Reply
    Jennifer
    January 2, 2012 at 12:11 pm

    omg I love crapes!! Dessert ones are the best!

  • Reply
    Donna
    January 2, 2012 at 12:54 pm

    I’ve never made crepes before. These sound divine!

    • Reply
      The Type A Housewife
      January 2, 2012 at 3:45 pm

      These are good crepes to start out with because they’re a little bit thicker than ones made with just flour. They are so worth making yourself! 🙂

  • Reply
    Rivki Locker
    January 2, 2012 at 7:13 pm

    Funny, I just saw a recipe a lot like this one but with cherry sauce (not remembering where I saw it!). I love the use of cranberries in this version. Lovely looking recipe. Thanks for sharing.

    • Reply
      The Type A Housewife
      January 2, 2012 at 8:52 pm

      Oh, this would be great with cherries! And it would still work for this time of year, because I think frozen cherries would be perfect for making the sauce.

  • Reply
    Brenda Williams
    January 2, 2012 at 7:21 pm

    Your food photos make everything look mouth watering! Then reading the recipe really makes me hungry! Thanks for sharing. I love trying new things.

    • Reply
      The Type A Housewife
      January 2, 2012 at 8:51 pm

      Thank you so much! I’ve been working hard to improve my photos. 🙂

  • Reply
    Carol
    January 2, 2012 at 7:53 pm

    They look amazing! I love that combo, the cranberries with the cornmeal! Never had a cornmeal crepe, I’ll have to give it a try!

    • Reply
      The Type A Housewife
      January 2, 2012 at 8:49 pm

      Cornmeal crepes are now my favorite kind of crepes! These are sweet, but I want to experiment with savory ones next.

  • Reply
    Virginia from That Bald Chick
    January 2, 2012 at 8:36 pm

    I wouldn’t have thought of cranberry on crepes, but that WORKS!

    • Reply
      The Type A Housewife
      January 2, 2012 at 8:43 pm

      It really does! Especially with sweeter crepes–these have enough sugar in them to counterbalance the tartness of the cranberries.

  • Reply
    All Natural Katie
    January 2, 2012 at 8:45 pm

    What a great twist on Crepes!

    I awarded you the Kreativ Blogger Award. http://allnaturalkatie.blogspot.com/2012/01/kreativ-blogger-award.html

  • Reply
    BusyWorkingMama
    January 2, 2012 at 8:58 pm

    Honey, these look wonderful! I’ve always been afraid to make crepes but your recipe looks great! I love using fresh cranberries – my fave is a banana nut cranberry bread, and a fresh orange and cranberry relish.

    • Reply
      The Type A Housewife
      January 3, 2012 at 7:49 am

      Okay, I need to try that bread! Although the big cranberry container was gone when I was at the grocery store this week–maybe they are out of season now?

  • Reply
    sagemom
    January 3, 2012 at 12:25 am

    Wow!

    I made crepes once before but they didn’t look as good as those =)

    • Reply
      The Type A Housewife
      January 3, 2012 at 7:46 am

      Thanks! Of course, the ones in the picture are the ones my husband made. 🙂 Mine all ended up tearing or folding over on each other while I flipped them!

  • Reply
    Val
    January 3, 2012 at 1:44 pm

    I almost signed up for a crepe making class recently. These look delish!

    • Reply
      The Type A Housewife
      January 3, 2012 at 8:11 pm

      Yeah, I probably need that. For some reason, I lost all of my crepe-flipping skills!

  • Reply
    momto8blog
    January 3, 2012 at 3:51 pm

    we tried this once all together for a french project,,let me just say it didn’t look like yours!

    • Reply
      The Type A Housewife
      January 3, 2012 at 8:07 pm

      Well, the credit goes to my husband–my crepes all tore! And his turned out perfect. I need to get him to tell me his secret. 🙂

  • Reply
    ElfRenee
    January 3, 2012 at 9:32 pm

    I love crepes!

  • Reply
    Toni @ A Daily Dose
    January 7, 2012 at 3:09 pm

    Those look so yummy. I have always been scared to make crepes for fear of messing them up but I sure love eating them LOL

    • Reply
      The Type A Housewife
      January 7, 2012 at 7:18 pm

      Me too! It took me years to finally make them. The cornmeal ones are easier to deal with because they’re a little bit thicker than flour ones.

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