Prep 5 mins
Cook 30 mins
I found this recipe for Corn Tortilla crepes and decided to try it being a California girl and since I live in a central asian country and can't buy fresh corn tortillas here. They are easy and delicious.
- Combine all ingredients in a bowl. Whisk lightly until smooth. Heat a non-stick frying pan, crepe or blini pan using medium heat. Do not oil the pan. Use a ¼ cup measuring cup to pour batter into the center of the hot pan and then quickly rotate the pan so the thin batter covers the surface. Cook for 1-2 minutes until the tortilla turns yellow. Using a spatula, flip the tortilla over and cook on the other side 1-2 minutes. You should get about 8 to 10 tortillas depending on the size of your pan. Best if you let them get cold in the frig before you fry them up for tacos or tostados.
- You can freeze them in foil or plastic bags for up to 6 months.