Prep 10 mins
Cook 0 mins
Slightly altered recipe from epicurious.com. I was inspired by cornmeal crepes I sampled in a restaurant last weekend. Surprisingly, at nine dollars for [] crepe, the filling left much to be desired and to top it all off, the crepe was burnt! As a result, I was on a mission to find a suitable cornmeal crepe recipe. If masa harina is not available, substitute cornmeal. Stuff the crepes with your favorite fillings-either savory or sweet!
- 1 1⁄4 cups unbleached white flour
- 3⁄4 cup masa harina (read *NOTE)
- 1⁄2 teaspoon ground cumin (optional-depending on your menu)
- 1⁄2 teaspoon salt
- 2 cups whole milk or 2 cups plain soymilk
- 3 large eggs
- 2 tablespoons unbleached raw sugar (omit if using the crepes for a savory recipe) or 2 tablespoons turbinado sugar (omit if using the crepes for a savory recipe)
- 2 tablespoons unsalted butter, melted, plus additional for brushing skillet
- *NOTE: If using cornmeal in this recipe, whirl in a clean, dry coffee mill or food processor until the cornmeal has the texture similar to farina.
- Blend flour, masa harina, (cumin), salt, milk, eggs, (sugar), and 2 tablespoons butter in a blender until smooth. If batter is too thick to pour, add a little bit more milk for a thin, but not watery consistency.
- Let batter stand at room temperature 30 minutes.
- Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking.
- Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.).
- Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate.
- Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked.