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.