Cornmeal Crepes
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Cornmeal Crepes
  Cornmeal    Crepes  
Last updated 6/12/2012 12:58:46 AM. Recipe ID 21603. Report a problem with this recipe.
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      Title: Cornmeal crepes
 Categories: Toohot
      Yield: 4 Servings
 
      2    Serrano chiles, stemmed and
           Seeded and chopped
    1/2 bn Cilantro, chopped
      4    Eggs
    1/2 c  Water
      1 c  Milk
      2 ts Coarse salt
    1/2 ts Baking powder
      1 c  Cornmeal
      1 c  Flour
      1 tb Sugar
      2 tb Vegetable oil
 
  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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Recipe ID 21603 (Apr 03, 2005)

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