Cornbread Thin And Crispy Cornmeal Crepes

posted by Sue Freeman 07-28-99 9:03 AM

Thin and Crispy Cornmeal Crepes
Source: Breakfast All Day by Edon Waycott

1-1/3 cups lowfat or whole milk
3 large eggs
1/2 cup all purpose flour
2/3 cup yellow cornmeal
1/4 tsp salt
1 tsp sugar

Pour milk, eggs, flour, cornmeal, salt and sugar into blender and process until well combined.

Stir batter before making each crepe since cornmeal will settle to the bottom.

Lightly brush a 6-inch skillet (nonstick) or crepe pan with butter and heat over med. high heat.

Pour 2 to 3 tablespoons batter into pan and tilt to spread batter thinly over bottom of skillet surface.

Cook until set.

Turn crepe with a metal spatula and cook until light brown splotches appear on bottom, about l minute. Remove to plate and fold into quarters.

Repeat process until batter is gone. Brush pan with butter as necessary.

NOTE: A cross between a tortilla and a crepe. Very versatile. Use with sausage or fruit.

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