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Cornmeal Crepes with Strawberries and Clabbered Cream

Serves: 4
Hands On Time: 
Total Time: 


Clabbered Cream
1 cup heavy cream
2 tablespoons buttermilk

Macerated Strawberries
2 cups quartered and hulled strawberries
1/2 cup sugar
Zest and juice of 1 lemon
1 teaspoon vanilla

Cornmeal Crepes
1 3/4 cups milk
1 cup yellow cornmeal
1/2 cup all-purpose flour
3 large eggs
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup melted unsalted butter


To make the clabbered cream: In a large glass jar or other storage container, combine the cream and buttermilk and mix well. Seal the lid and let sit at room temperature until the mixture has thickened, about 48 hours. Refrigerate for up to two weeks.

To make the strawberries: In a medium bowl, combine all of ingredients. Let sit until the strawberries have softened and given off much of their liquid, about 1 hour.

To make the crepes: In a blender or food processor, puree all of the ingredients, except for the butter, until well combined. Add the butter and continue blending until completely smooth. Refrigerate for 15 minutes.

Heat a nonstick pan over medium heat and spray liberally with non-stick oil spray. Pour 1/2 cup of the batter into the pan and swirl to completely coat the bottom with a thin layer of batter. Cook until the center is still slightly wet but the edges are firm, about 30 seconds. (Using a rubber spatula, test for doneness by gently lifting up the edges on all sides.) Flip and cook on the second side until the crepe can slide out of the pan with no resistance, about another 30 seconds. Transfer the crepe to a plate and repeat with the remaining batter.

To serve, fold the crepes into quarters and place two on each serving plate. Top with 1/4 cup of the strawberries and 2 tablespoons of the clabbered cream. Serve.

Photo: Ramona King

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