1/8 tsp (0.5mL) salt
1 cup (250 mL) yellow corn meal
½ cup (125 mL) all-purpose flour
1 3/4 cups (425 mL) cold milk
3 tbsp (45 mL) melted butter, cooled
1 tbsp canola oil
½ cup (125 ml) diced tomatoes
250 grams deli sliced turkey breast
2 cups (500 mL) lettuce leaves
8 strips thick cut bacon, cooked crisp
4 tbsp (60 mL) ranch dressing, divided
To make the crêpes: In a medium-size mixing bowl, whisk together eggs and salt. Whisk in corn meal, flour, milk and butter until smooth. Cover and refrigerate for at least 1 hour. Stir batter before using.
Heat a 12-inch (30 cm) crêpe pan or skillet until very hot. Grease pan or skillet lightly with canola oil.
Raise pan from heat with one hand and, with the other hand, pour about ½ cup (125 mL) batter into pan all at once. As you pour, tilt pan several times so that batter forms a thin film over bottom. Cook over medium heat until top is set, about 30 seconds. Lift cooked crêpe with spatula; place on wire rack to cool. Repeat with the remaining batter.
Assembly: Lay a crêpe out onto a plate, top with ½ cup (125 mL) lettuce leaves at the top 2/3’s of the crêpe. Top with 2 Tbsp (30 mL) tomatoes, 1 Tbsp (15 mL) ranch dressing, 1 strip of cooked bacon and 60g deli meat. Fold the bottom third of the crêpe up across the centre, then roll tightly from one side to the other.
Makes 8 servings.
Nutrients per serving:
Carbohydrate 23.5 g
Protein 16 g
Fat 18 g
Sodium 626 mg
Fibre 2 g