Blue Corn Crepes with Canjun Shrimp

by Joanne on April 2, 2009

Some time ago, the folks at Bob’s Red Mill were kind enough to send a number of samples of various healthy products.  One of these was Blue Cornmeal.  Tonight’s recipe features this unique product.


A bit about the Blue Meal….

The blue corn is a variety of “flint” corn, also called “Hopi Corn”.  It is a dark bluish to red color and when ground for meal or flours it retains a blue color.  It is grown mainly in the Southwestern part of the United States, hence “Hopi Corn”.  For the Hopi Indians, this type of corn has spiritual significance:  Rising Sun. Beginning of Life. Wisdom. Understanding.  It is slightly courser in texture, not harvested in the quantities of other corn varieties due to some harvesting problems it may cause, therefore producing a lower yield.  It has a unique nutty flavor.

Maybe you are familiar with it because of Blue Corn Tortilla Chips?  The blue corn is also used to make hominy which is used for tamales or pozole.




Blue Corn Crepes with Cajun Shrimp


The ingredients for tonight’s recipe, which will serve 2, are as follows:

The Crepes:

  • 1 egg, slightly beaten
  • 2/3 cup soy milk
  • 1/2 TBS olive oil – for cooking
  • 1/3 cup blue cornmeal
  • 2 Tbs flour
  • 1/2 tsp sugar

The Filling:

  • 1/2 lb fresh shrimp
  • 1 /2 TBS Cajun Seasoning
  • 1 TBS melted Smart Balance (or butter)
  • 1/2 cup white wine
  • 2 TBS soft cheese (such as Goat cheese, or ricotta, or cream cheese)
  • 1/4 cup diced tomatoes seasoned with salt and pepper.
  • 1 TBS yogurt

To prepare the crepes:  Whisk the egg, sugar and milk into the cornmeal and flour. Cover and let stand 30 – 45 minutes.

Lightly oil a non stick pan and place on medium high heat.  Pour two tablespoons of crepe batter onto pan, keeping them thin. Cook until edges are slightly brown (1 – 2 minute). Flip and cook other side, 1/2 a minute. They are delicate due to thinness and the cornmeal as opposed to cornFLOUR.

To prepare the filling:  Peel and devein shrimp.  Season with the cajun seasoning.  Heat the smart balance in a saucepan on medium and when hot, add shrimp.  Let cook 1 minute. Add the wine. Let cook 2 more minutes. Add the tomatoes, cheese and the yogurt. Stir to mix and melt.  Let simmer 5 minutes or until heated and shrimp are cooked. Taste sauce and add salt if necessary.

To serve:

Place the crepe on a plate, add about 2 shrimp inside crepe, roll up and turn so fold is underneath (so it won’t unwrap).  Continue with rest of crepes. Reserve some shrimp and sauce to put on top of filled crepe.  Makes 2 servings.

Our crepes were served with Cajun spiced oven roasted zucchini logs.

dscn0526That’s all for tonight.  Everyone out there, take care and enjoy the evening.

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  • At 2009.04.02 21:35, ttfn300 said:

    these look amazing!!! now i’m wishing i had picked up that bag of blue cornmeal i was eyeing this past weekend 🙂

    • At 2009.04.02 21:41, Danielle said:

      Those look great! I love anything made using Bob’s Red Mill!

      • At 2009.04.03 07:33, applec said:

        They turned out very light. It was a different kind of a meal for us. We enjoyed it.

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