Name: Black Pepper Cornmeal Crisps
Cook time: 40 min
Total time: 1 1/2 hr
Yield: Makes about 30 wafers
Ingredients: 3/4 cup all-purpose flour; 1/4 cup yellow cornmeal; 1 tablespoon sugar; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 stick (1/4 cup) unsalted butter, softened; 1 large egg at room temperature; 1 cup whole milk at room temperature; 3/4 teaspoon coarsely ground black pepper; 2 nonstick baking sheets or pans

Cooks' notes:

• Wafers keep in an airtight container at room temperature 2 days.

• You can also make these wafers on regular baking sheets sprayed with vegetable cooking spray.

Recipe information

Total Time
1 1/2 hr
Yield
Makes about 30 wafers

Ingredients

3/4 cup all-purpose flour

1/4 cup yellow cornmeal

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 stick (1/4 cup) unsalted butter, softened

1 large egg at room temperature

1 cup whole milk at room temperature

3/4 teaspoon coarsely ground black pepper

Special Equipment

2 nonstick baking sheets or pans

Preparation

Step 1
Preheat oven to 350°F.
Step 2
Sift together flour, cornmeal, sugar, baking powder, and salt.
Step 3
Mix together butter and egg in a blender. Add milk, pepper, and flour mixture and blend just until smooth.
Step 4
Drop 6 scant tablespoons batter about 5 inches apart onto a buttered baking sheet. Spread each dollop of batter with back of a spoon into a 5-inch round.
Step 5
Bake 1 sheet of wafers in middle of oven until golden brown, 6 to 8 minutes, then transfer wafers to a rack to cool. Form 6 more wafers on second sheet while first is baking, then continue to make wafers, 1 sheet at a time. (Sheets should be cooled but not cleaned between batches.)

TagsCracker Cornmeal Flour Nut Free Vegetarian Make Ahead Easy Baking Blender Gourmet

Recipe notes

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