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Epicurious
Gourmet

Black Pepper Cornmeal Crisps

1.8

(7)

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

  1. 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.)

TagsCrackerCornmealFlourNut FreeVegetarianMake AheadEasyBakingBlenderGourmet
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