Cornmeal crêpe gâteau with corn and peppers

Page 40

Cuisine: North American | Course Type: Appetizers

(1 review)

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Recipe Review

When I received the Gourmet magazine in the summer of 1988, I immediately made this recipe and it was easy and delicious. The fact that the crepes used cornmeal appealed to this southern girl (remember it was 1988). The filling has all of my favorite things, sour cream, limes, hot and mild peppers, fresh corn. A perfect summer dish.

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