The crepe recipe comes from Bill Neal’s book Biscuits, Spoonbread, and Sweet Potato Pie, which is well worth having.

Ingredients

40 g Cornmeal (1/4 c)
33 g Cornflour (1/4 c)
10 g AP flour (1T)
2 g Salt (1/2 t)
1 g Sugar (pinch)
150 g Buttermilk (1/2 c)
1 Egg, large
15 g Butter, melted (1 T)
25 g Water (2 T)

The cornflour is the whole grain ground, not just the starch. The cornmeal can be either white or yellow.

The dry ingredients are whisked with the wet until a smooth but slightly grainy slurry is formed.

This is most conveniently cooked in a non-stick pan with a brush of clarified butter. Add the batter to the pan over medium heat while swirling the pan to create the crepe. When the edge just begins to brown, flip to cook the other side.

The crepe tastes like the thinnest cornbread, not like a corn tortilla made from masa. These crepes were made 7 inches (18 cm) wide, and this recipe made 4.

To finish, half of the crepe is spread with a very thin layer of pimento cheese. There are a great number of recipes for pimento cheese and most of them will be suitable; pick one you like.

The country ham is sliced thin like Italian prosciutto or Spanish jamon (both of which can be used). The idea is to create a balance between the cornmeal crepe, the cheese, and the ham.

The crepe is folded in half and heated briefly in a 375 F (190 C) oven for about 10 minutes. Cut into wedges and serve.

Other snack recipes that you may be interested in:

Index created by Visual Recipe Index