Corn Crepes

Title:
Corn Crepes

Yield:
18 Crepes

Categories:
Pancakes




Ingredients:





     3 lg Eggs


 1 1/2 c  Milk


   3/4 c  Water


   1/2 ts Salt


     1 c  Flour


   1/2 c  Masa harina (corn flour)


     3 tb 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 1/4


 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


   Posted to MM-Recipes Digest V3 #267


 


   Date: Sun, 29 Sep 1996 23:55:33 +0000


 


   From: Linda Place