Tex-Mex Cornmeal Crepes

READY IN: 1hr 10mins
SERVES: 10
YIELD: 25 crepes
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a blender or food processor, mince the chilies and cilantro.
  • Add the remaining ingredients and blend until smooth.
  • Let the batter rest at room temperature for 30 minutes to one hour.
  • Heat a well-seasoned crepe pan or small skillet over medium heat.
  • Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
  • Tilt the pan, rotating so the batter is evenly distributed.
  • Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
  • Spray the pan again and repeat until all the batter has been used.
  • Store crepes between sheets of wax paper or plastic wrap until ready to use.
  • Crepes may be prepared a day in advance. The freeze well for about 3 months.
Advertisement