| Recipe: |
2/3 cups all-purpose flour
1/3 cups yellow or white cornmeal
2 large eggs
1/4 teaspoon salt
1 cups milk
olive oil for frying
Combine all of the crepe ingredients in a blender or food processor and process until smooth. Let sit on the counter 30-60 minutes. Heat a 10" non-stick skillet over medium heat until very hot. Drizzle a little olive oil in the pan and swirl it around. Give the crepe batter a quick stir with a wooden spoon. Scoop out 1/4 cup batter and pour into the hot skillet, tilting the pan to coat the bottom evenly. The skillet should be hot enough that you should hear a sizzle when the batter hits the pan but not so hot that it burns the crepes. Cook for 30 seconds to 1 minute and then loosen the edge of the crepe with a rubber spatula and flip, cooking for another 30 seconds or so. Transfer the crepe to a plate (cover with a second plate to keep warm) and repeat with the remaining batter.
From http://www.melskitchencafe.com |
