Cornmeal crepes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Serrano chiles, stemmed and | |
| Seeded and chopped | ||
| ½ | bunch | Cilantro, chopped |
| 4 | Eggs | |
| ½ | cup | Water |
| 1 | cup | Milk |
| 2 | teaspoons | Coarse salt |
| ½ | teaspoon | Baking powder |
| 1 | cup | Cornmeal |
| 1 | cup | Flour |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Vegetable oil |
Directions
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 9inch, wellseasoned 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.
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