|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Corn Crepes |
|
Serves: 16 Print this Recipe(Crepas de Harina de Maiz) Category: Basic Dough Preparations Makes about 16 crepes Classic French crepes became firmly entrenched in the cuisine of Mexico following the French reign in the mid-nineteenth century, but it's an American idea to make a batter of cornmeal mixed with flour for another kind of crepe. These are tender and are an excellent substitute for tortillas in baked enchiladas, or instead of classic crepes in some savory dishes such as Corn Crepes with Chicken and Corn (see Enchiladas, Tamales, and Tortilla Casseroles). Corn crepes, kept firm with eggs and flour, hold well when sauced ahead of time, and don't become soggy the way corn tortillas do. 2 large eggs 1 cup milk 1/2 cup all-purpose flour 1/2 cup yellow cornmeal 1/2 teaspoon salt 1/4 teaspoon sugar 2 tablespoons unsalted butter, melted Vegetable oil for frying 1. Put all the ingredients except the vegetable oil in a blender and blend 15 seconds. Scrape down the sides of the jar and blend 20 seconds. Transfer the batter to a deep bowl and let stand at room temperature at least 1 hour before baking (in a separate recipe). Cover and refrigerate up to overnight if made ahead. 2. Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and heat over medium-high heat. When the oil is hot, give the batter a good stir to remix, and pour about 2 tablespoons of batter into the pan and quickly tilt the pan in all directions so batter runs evenly over the entire surface. (Use a pot holder as some skillet handles get very hot.) 3. Cook about 5 seconds, or until the surface looks dry and the edges are lightly browned. With a small flexible spatula, lift and turn crepe. Cook about 5 seconds and flip crepe out onto a plate. Repeat with the rest of the batter. Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed. Stack the cooked crepes; they are ready to use. NOTE: Crepes may be cooked ahead, cooled, wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 1 month. Return crepes to room temperature before separating to prevent crepes from sticking together. Handle carefully; they are tender. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce * Enchiladas, Tamales, and Tortilla Casseroles |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
