Crepes With Masa Harina
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
12 crepes
ingredients
- 295.73 ml unbleached white flour
- 177.44 ml masa harina (read *NOTE)
- 2.46 ml ground cumin (optional-depending on your menu)
- 2.46 ml salt
- 473.18 ml whole milk or 473.18 ml plain soymilk
- 3 large eggs
- 29.58 ml unbleached raw sugar (omit if using the crepes for a savory recipe) or 29.58 ml turbinado sugar (omit if using the crepes for a savory recipe)
- 29.58 ml unsalted butter, melted, plus additional for brushing skillet
directions
- *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.
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RECIPE SUBMITTED BY
COOKGIRl
United States