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South Western Corn Crepes




Source of Recipe


Internet


Recipe Introduction


Savory tender corn crepes are useful, tasty, and quite elegant as a substitute for tortillas to prepare enchiladas with a different flavor and texture. Corn Crepes hold very well when sauced ahead of baking.


List of Ingredients




2 large eggs
1/2 teaspoon salt
1 cup milk
1/4 teaspoon sugar
1/2 cup flour
2 tablespoons butter, melted
1/2 cup yellow cornmeal
Vegetable oil

Put all of the ingredients except oil, in order listed, in a blender or food processor. Blend 15 seconds. Scrape down sides of jar or bowl. Blend 20 seconds. Transfer batter to a deep medium bowl and let stand at room temperature about 2 hours before baking. (Cover and refrigerate, if holding batter longer.) Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and place over medium-high heat. When oil is hot, pour about 2 tablespoons batter into pan and quickly tilt pan in all directions so batter runs over entire flat surface. Cook crepe 8 to 10 seconds, or until surface looks dry and edge is lightly browned. Run a wide spatula under edge of crepe to loosen. Lift and flip crepe over. cook 5 to 10 seconds, until lightly speckled on second side. Flip pan over a plate to turn out crepe. Repeat, oiling pan if crepes begin to stick. Stir batter occasionally. Stack cooked crepes. use as directed in recipe. NOTE - Crepes may be made ahead, cooled, wrapped in plastic wrap, and refrigerated up to 3 days, or placed in heavy-duty plastic bags and frozen for up to 1 month. Let return to room temperature before separating to prevent crepes from sticking together. Handle carefully: they are tender.


Recipe