Cornmeal Crepes

Recipe Ingredients

2		Serrano chiles - stemmed, seeded, and chopped
1/2		Cilantro - chopped
4		Eggs
1/2 cup	118ml	Water
1 cup	237ml	Milk
2 teaspoons	10ml	Coarse salt
1/2 teaspoon	2.5ml	Baking powder
1 cup	62g / 2.2oz	Cornmeal
1 cup	62g / 2.2oz	Flour
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Vegetable oil

Recipe Instructions

In a blender, place the chiles and cilantro. Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very smooth. Let the batter rest at room temperature 30 minutes to 1 hour.

Heat an 8- to 9-inch, well-seasoned crepe pan or small skillet over a medium heat. Coat with a little vegetable oil. When the pan is hot, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the other side. Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use.

This recipe yields ?? crepes.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6293 broadcast 10-16 1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.