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Corn Crepes

Crepas de Harina de Maiz
Classic French crepes became firmly entrenched in the cuisine of Mexico following the French reign in the mid-nineteenth century, but it's an American idea to make a batter of cornmeal mixed with flour for another kind of crepe. These are tender and are an excellent substitute for tortillas in baked enchiladas, or instead of classic crepes in some savory dishes such as Corn Crepes with Chicken and Corn. Corn crepes, kept firm with eggs and flour, hold well when sauced ahead of time, and don't become soggy the way corn tortillas do.
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Ingredients

Makes about 16 crepes

  • 2 large eggs
  • 1 cup milk
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 2 tablespoons unsalted butter melted
  • Vegetable oil for frying

Instructions

  • Put all the ingredients except the vegetable oil in a blender and blend 15 seconds.
  • Scrape down the sides of the jar and blend 20 seconds.
  • Transfer the batter to a deep bowl and let stand at room temperature at least 1 hour before baking (in a separate recipe).
  • Cover and refrigerate up to overnight if made ahead.
  • Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and heat over medium-high heat.
  • When the oil is hot, give the batter a good stir to remix, and pour about 2 tablespoons of batter into the pan and quickly tilt the pan in all directions so batter runs evenly over the entire surface.
  • (Use a pot holder as some skillet handles get very hot.
  • )
  • Cook about 5 seconds, or until the surface looks dry and the edges are lightly browned.
  • With a small flexible spatula, lift and turn crepe.
  • Cook about 5 seconds and flip crepe out onto a plate.
  • Repeat with the rest of the batter.
  • Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed.
  • Stack the cooked crepes; they are ready to use.
  • Note: Crepes may be cooked ahead, cooled, wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 1 month.
  • Return crepes to room temperature before separating to prevent crepes from sticking together.

Notes / Tips / Wine Advice:

Handle carefully; they are tender.
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Course Torttilla
Cuisine Mexican