Happy Friday, friends! I have very exciting news to share with you. I am collaborating with @professor_torberts creating a series of recipes with their products. I’ve been working with Professor Torbert’s since last year and from the very beginning I fell in love with their beautiful products and their mission. These sweet “Corn Flour Crepes” are the first recipe of our collaboration. They are naturally golden (Orange Corn Flour) and gluten free. I like to serve these crepes with fresh fruit and fresh whipped cream, they are the perfect weekend breakfast! You are going to see a lot from Professor Torbert’s in the coming weeks. I am sure you are going to love these new recipes I’ve been working on.
Find out more about Professor Torbert’s products and mission on their website Home – Professor Torbert’s Orange Corn (professortorberts.com) Products also available on Amazon.
Find the recipe for my Corn Flour Crepes below!
Ingredients
- 2 cups of strawberries, sliced.
- 1 tablespoon sugar
- 1 cup professor Torbert’s Corn Flour
- ¼ cup sugar
- Pinch of salt
- 1 cup of milk
- 3 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- Butter or cooking spray
- –For the whipped cream–
- ½ cup heavy whipping cream
- 1 to 2 tablespoons powder sugar
Instructions
- Prepare the strawberries: In a bowl, place the strawberries and sprinkle with 1 tablespoon of sugar. Cover and chill in the refrigerator.
- Make the whipped cream: In the bowl of a mixer add the heavy cream and 1 tablespoon of powder sugar, whip until stiff peaks are just about to form. It will happen fast! do not over beat or the cream will become lumpy and butter like. Taste the whipped cream and add more sugar to reach desired sweetness. Cover and chill in the refrigerator.
- Make the crepes: Whisk together the flour, sugar and salt. Add the milk, eggs, oil and vanilla. Whisk vigorously until the batter is completely smooth without any lumps. Set aside.
- Set a 9” skillet on medium low heat and heat it up for about 3 minutes. Grease the skillet with butter or cooking spray and using a measuring cup pour ¼ cup of the batter into the center of the pan. Immediately remove the pan from the heat and tilt the pan to allow the batter to fill the entre bottom of the pan. Return the pan to the heat and cook for 30 to 60 seconds until the top sets.
- Use a spatula to gently flip the crepe and cook for another 30 seconds. transfer the crepes to a plate and cover to keep warm. Repeat with the rest of the batter. Stir the batter a few times while making the crepes to keep the flour from sinking to the bottom of the bowl.
- Serve the crepes warm with fresh strawberries and homemade whipped cream.
