Corn crepes

Yield: 18 Crepes

Measure Ingredient
3 larges Eggs
1½ cup Milk
¾ cup Water
½ teaspoon Salt
1 cup Flour
½ cup Masa harina (corn flour)
3 tablespoons Butter; melted (plus more)

Beat the eggs, milk, water and salt together, then beat in the white flour, the masa harina, and the melted butter. Or combine all the ingredients in a blender and blend until perfectly smooth, stopping to scrape down the sides as needed. Let the batter rest for at least an hour.

Heat a crepe pan and brush it with butter, then pour in just enogh batter to cover the bottom of the pan by quickly tilting it around--a scant ¼ cup. Cook for a minute or two on medium heat, until the crepe is golden brown on the bottom, then gently peel it up and flip it over. Cook the other side until golden and spotted with brown, usually less than a minute. Continue this way until all the batter is used.

Stack the crepes and keep them covered with a slightly damp kitchen towel as you work. The crepes can be made several hours or a day ahead and kept in the refrigerator, tightly covered with plastic wrap. If you refrigerate crepes, allow them to return to room temperature before filling or rolling them. If handling crepes that are still cold, heat a non-stick pan and place each crepe in it for a few seconds to warm it up before filling it; this softens the crepe and keeps it from cracking.

Makes about 18 to 20 crepes.

Source: "The New Vegetarian Epicure" by Anna Thomas

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