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In bowl, whisk together flours with salt and pepper.
Add water, herbs and oil to flour mixture and beat with whisk until smooth. (May also be processed in blender.)
Let batter rest at least 30 minutes .
Prepare crêpe pan by oiling lightly. Pour 1/4 cup of batter into pan, tipping pan so batter thins to about 6-inch circle. Cook 30 seconds , until crêpe is golden brown on bottom. Flip, cook another 30 seconds .
If necessary, thin batter with more water to maintain consistency of light cream.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
