Ingredients

serves 6

　　

For the Cheese

6 cups low-fat buttermilk

　　4 1/2 teaspoons confectioners’ sugar

　　

For the Crêpes

1/4 cup all-purpose flour

　　2 tablespoons yellow cornmeal

　　1/4 teaspoon baking soda

　　Pinch of salt and freshly grated nutmeg

　　1 large egg plus 1 large egg white

　　1/4 cup skim milk

　　1/4 cup low-fat buttermilk

　　1 1/2 teaspoons honey

　　1/2 teaspoon canola oil

　　Vegetable oil cooking spray

　　3 1/2 cups blackberries

　　1/4 cup crème de cassis

　　1 teaspoon confectioners’ sugar

　　

Step 1

Make the cheese: Line a large fine sieve with 3 layers of cheesecloth, and set over a large bowl. Heat buttermilk in a medium saucepan over medium-low heat, without stirring, until clear liquid separates from milk at edges or a candy thermometer clipped to the edge of the pan registers 95°F. Reduce heat to low; cook until thermometer registers 100°F. Remove from heat; let stand 3 minutes. Pour into sieve; cover bowl loosely with plastic wrap. Refrigerate until thick and creamy, about 3 hours (up to overnight). Before serving, stir in confectioners’ sugar.

　　

Step 2

Make the crêpes: Whisk flour, cornmeal, baking soda, salt, and nutmeg in a bowl. Whisk egg, egg white, milk, buttermilk, honey, and oil in another bowl; gradually add to flour mixture, whisking until smooth. Transfer to an airtight container; refrigerate 30 minutes.

　　

Step 3

Coat an 8-inch crêpe pan with cooking spray; heat over medium heat. Remove from heat; pour in 2 1/2 tablespoons batter, swirling to coat. Reduce heat to medium-low. Cook, flipping once, until edges are golden and center is dry, 45 to 60 seconds per side. Repeat with remaining batter.

　　

Step 4

Toss together berries and cassis. Let stand 15 minutes, tossing often. To serve, divide crêpes among plates. Spread each with 1/4 cup cheese. Sprinkle with berries; drizzle with juice from bowl. Dust with sugar.

　　

FIT TO EAT RECIPE

Step 5

(Per serving)

　　

Step 6

Calories: 231

　　

Step 7

Fat: 4g

　　

Step 8

Cholesterol: 46mg

　　

Step 9

Carbohydrate: 35g

　　

Step 10

Sodium: 372mg

　　

Step 11

Protein: 12g

　　

Step 12

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.