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Cornmeal Crepes

This crepe will have uses for breakfast, mains, and desserts. Can use in place of corn tortillas in dishes such as enchiladas. Note: they are a crepe, so more tender than a corn tortilla. Though

can use de-germinated cornmeal in this recipe, if not able to grind your own, I prefer that you

buy some stoneground cornmeal (we buy Bob's Red Mill medium grind) and keep it in fridge

to preserve the oils therein.
 

2/3 c. unbleached flour
4 T. dry milk powder
1/3 c. cornmeal 
1/4 tsp. sea salt

1 c. water
2 large eggs 
(or 4 T. dried whole egg powder added into the unbleached flour + 6 T. water added to liquids)


Combine all ingredients in a *blender and process until smooth, put into a mixing bowl. Heat a 10-inch nonstick skillet on medium heat until the skillet is very hot; add 1 tsp. butter, let melt. Quickly stir the crepe batter. Measure out 1/4 cup batter and pour into the hot skillet, tilt the pan to coat the bottom evenly. The skillet should be hot enough to hear a sizzle when the batter first goes into the pan, but not so hot that it will burn the crepes. Cook about 45 seconds, then loosen the edge of the crepe with a nonstick spatula, flip over, cook about 30 seconds on other side. Transfer crepe to a plate......nice to have someone else help spread on thin layer of jam, roll up. Repeat butter/cooking until remaining batter is used up, give the batter a quick stir before each crepe to distribute the cornmeal. Makes 10 to 12 crepes. 

*or can stir by hand using a wire whip

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