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 medium-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.
Makes 16 crepes.
NOTE: A cross between a tortilla and a crepe.
Very versatile.
Top with fresh fruit and syrups; wrap around sausages or sweet potato and ham hash (recipe in archives).
Use them for blintzes or spread with ricotta cheese and drizzle Pineapple Jalapeno Syrup (recipe in archives).