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.

Directions

1

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

2

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

3

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

4

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.

5

Cook until the crepe appears dry, then turn and cook on the other side.

6

Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use.

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

1

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

2

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

3

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

4

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.

5

Cook until the crepe appears dry, then turn and cook on the other side.

6

Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use.

Cornmeal Crepes Recipe