Serves 6 - Preparation: 30 min - Cooking: 30 min
Ingredients
- 120 g cornmeal
- 120 g white flour
- 3 eggs
- 25 cl milk
- 25 cl water
- 20 g butter
- 20 g sugar
- 1 pinch of salt
- 250 g fresh peas
- Olive oil
- Espelette pepper
- 1 bunch of mint
- Salt
- 1/2 lemon
- Fresh cow's cheese
- Mesclun
Preparation
Prepare the batter:
- Pour both flours into a bowl, add sugar and salt.
- Add the eggs, milk and water, and whisk until you get a smooth, fluid batter.
- Add the melted butter and mix one last time. Let the batter rest at room temperature for 1 hour.
- Blend the peas, a pinch of salt, a drizzle of olive oil, Espelette pepper, and mint. When the mixture is smooth, adjust the seasoning. Keep refrigerated.
- Heat your crepe maker. When it's hot, pour the batter with a ladle and spread it with the spreader.
- Let cook until the edges come loose.
- Flip the crepe and cook on the other side.
- Slide the crepe onto a plate and repeat until all the batter is used.
- Fold the crepes in quarters, add the pea guacamole nicely, crumble the fresh cheese and finally sprinkle with Espelette pepper and some mesclun shoots.
- Enjoy your meal!