Cornmeal Crepes (Crepas de maiz)

Course Ingredient
Cuisine Mexican
Servings 30
Calories 101 kcal

Ingredients
  

  • 1 cup all-purpose flour sifted before measuring
  • ¾ cup finely ground yellow cornmeal
  • Pinch of salt
  • 4 eggs
  • 2 cups half-and-half
  • 1 cup milk
  • cup melted butter divided

Instructions
 

  • Combine flour and cornmeal in large mixing bowl. Add a pinch of salt.
  • Beat eggs with a fork and stir into flour-cornmeal mixture.
  • Combine half and half with milk. With whisk or portable electric hand mixer on low speed, begin adding the liquid to the batter. The consistency should be that of heavy cream; add more or less as necessary. Whisk in ¼ cup of the melted butter (reserve the rest). Let rest 30 minutes and strain batter through a fine sieve.
  • Heat a small skillet or 6-inch crepe pan over medium-high heat. Brush with a small amount of the reserved melted butter. Pour in just enough of the batter to coat the hot pan evenly (1-1½ tablespoons) and cook over medium-high heat just until set enough to flip easily. Cook other side until barely browned, a few seconds more. Remove to a platter and cover with clean cloth. Repeat until all batter is used (a little more melted butter may be necessary).
  • Stack and cover crepes as they are done, either letting them cool slightly before stacking or placing sheets of waxed paper between them.

Notes

Yield: 30-35 six-inch crepes.

Nutrition

Calories: 101kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 55mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 228IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword cornmeal, crepes
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.