Cornmeal Crêpes With Blackberries And Buttermilk Cream

Ingredients

• 2 large eggs
• .5 cup all-purpose flour
• .5 cup fine yellow cornmeal or Bayou Cora Farms Heirloom Corn Flour
• 1 teaspoon vanilla extract
• 1.5 cups whole buttermilk, divided
• .67 cup plus 1 ½ Tbsp. granulated sugar, divided
• .75 teaspoon kosher salt, divided
• 4 cups fresh blackberries (about 1 ¼ lb.)
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1.5 cups heavy cream
• 1.5 teaspoon canola oil, divided
• Powdered sugar

Instructions

1. Make crêpe batter: Process eggs, flour, cornmeal, vanilla, 1 cup of the buttermilk, 1/3 cup of the sugar, and 1/4 teaspoon of the salt in a blender until smooth, about 15 seconds. Cover; chill batter at least 2 hours or up to 8 hours (or overnight).
2. Cook blackberry syrup: Meanwhile, stir together blackberries, lemon juice, 1/3 cup of the sugar, and 1/4 teaspoon of the salt in a small saucepan. Cook over medium, stirring occasionally, until berries begin to break down and mixture thickens slightly, 30 to 35 minutes. Remove from heat; cool at room temperature until ready to serve (at least 30 minutes or up to 4 hours).
3. Make blackberry cream: Beat heavy cream and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt with a stand mixer fitted with a whisk attachment on medium speed until soft peaks form, about 2 minutes. Gradually add remaining 1/2 cup buttermilk, beating until medium peaks form, about 30 seconds. Cover and chill until ready to assemble crêpes (up to 4 hours).
4. Cook crêpes: Heat an 8-inch nonstick skillet over medium-low. Brush skillet lightly with 1/8 teaspoon of the oil; pour about 2 1/2 tablespoons batter into skillet. Quickly tilt skillet in all directions so batter covers bottom of skillet. Cook until crêpe is almost set and can be shaken loose from skillet, about 1 1/2 minutes. Flip crêpe, and cook 30 seconds. Remove from skillet. Repeat process with remaining oil and batter to yield 12 crêpes.
5. Assemble crêpes: Spread about 3 tablespoons buttermilk cream over 1 half of each crêpe. Fold crêpes into quarters, and arrange evenly on 6 plates. Top each serving with about 1/4 cup blackberry compote. Garnish with powdered sugar; serve immediately.