Cornmeal Crepes with Creamy Avocado Filling

Delicate cornmeal crepes filled with a smooth, flavorful avocado mixture. This dish combines the slight sweetness of cornmeal crepes with a creamy, tangy avocado filling, perfect for a light breakfast or snack.

Steps

1. In a bowl, whisk together cornmeal, flour, and salt. 2. In another bowl, beat the egg and mix with milk and melted butter. 3. Combine wet and dry ingredients, whisking until smooth. Let batter rest for 5 minutes. 4. Heat a non-stick skillet over medium heat and lightly grease it. 5. Pour a small ladle of batter into the skillet, swirling to cover the bottom thinly. 6. Cook for about 1-2 minutes until edges lift and bottom is golden, then flip and cook another minute. Repeat for remaining batter. 7. For the filling, mash avocado in a bowl, mix in Greek yogurt, lime juice, salt, pepper, and herbs if using. 8. Spread filling over each crepe, fold or roll, and serve immediately.

For the crepes: - 1/4 cup cornmeal - 1/4 cup all-purpose flour - 1/2 cup milk - 1 egg - 1 tbsp melted butter - Pinch of salt For the filling: - 1 ripe avocado - 1 tbsp plain Greek yogurt - 1 tsp lime juice - Salt and pepper to taste - Optional: chopped cilantro or chives