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1
Make the cheese: Line a large fine sieve with 3 layers of cheesecloth, and set over a large bowl.
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2
Heat buttermilk in a medium saucepan over medium-low heat, without stirring, until clear liquid separates from milk at edges or a candy thermometer clipped to the edge of the pan registers 95F.
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3
Reduce heat to low; cook until thermometer registers 100F.
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4
Remove from heat; let stand 3 minutes.
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5
Pour into sieve; cover bowl loosely with plastic wrap.
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6
Refrigerate until thick and creamy, about 3 hours (up to overnight).
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7
Before serving, stir in confectioners sugar.
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8
Make the crepes: Whisk flour, cornmeal, baking soda, salt, and nutmeg in a bowl.
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9
Whisk egg, egg white, milk, buttermilk, honey, and oil in another bowl; gradually add to flour mixture, whisking until smooth.
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10
Transfer to an airtight container; refrigerate 30 minutes.
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11
Coat an 8-inch crepe pan with cooking spray; heat over medium heat.
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12
Remove from heat; pour in 2 1/2 tablespoons batter, swirling to coat.
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13
Reduce heat to medium-low.
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14
Cook, flipping once, until edges are golden and center is dry, 45 to 60 seconds per side.
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15
Repeat with remaining batter.
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16
Toss together berries and cassis.
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17
Let stand 15 minutes, tossing often.
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18
To serve, divide crepes among plates.
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19
Spread each with 1/4 cup cheese.
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20
Sprinkle with berries; drizzle with juice from bowl.
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21
Dust with sugar.
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22
(Per serving)
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23
Calories: 231
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24
Fat: 4g
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25
Cholesterol: 46mg
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26
Carbohydrate: 35g
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27
Sodium: 372mg
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28
Protein: 12g
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29
Fiber: 5g
