Name: Cornmeal Crepes Recipe
Ingredients: 2 serrano chiles, stemmed, seeded and chopped.; ½ bunch of cilantro, chopped.; 4 medium eggs.; 1 cup of milk.; 1 cup of cornmeal.; 1 cup of flour.; ½ cup of water.; 2 tablespoons of vegetable oil.; 1 tablespoon of sugar.; 2 teaspoons of coarse salt.; ½ teaspoon of baking powder.

Ingredients

2 serrano chiles, stemmed, seeded and chopped.

½ bunch of cilantro, chopped.

4 medium eggs.

1 cup of milk.

1 cup of cornmeal.

1 cup of flour.

½ cup of water.

2 tablespoons of vegetable oil.

1 tablespoon of sugar.

2 teaspoons of coarse salt.

½ teaspoon of baking powder.

Directions

Add all of the ingredients to a blender; blend until very smooth.

Allow the batter rest at room temperature for about 45 minutes.

Heat a well-seasoned crêpe pan or small skillet over medium heat. Coat with a little vegetable oil.

Once the pan is hot, pour in about 2 ½ ounces of the crêpe 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.