Title: Cornmeal Crepes
Categories: New text im, Too hot tam
Yield: 1 Servings

2 Serrano chiles; stemmed,
-seeded, Chopped
1/2 bn Cilantro; chopped
4 lg Eggs
1/2 c Water
1 c Milk
2 ts Coarse salt
1/2 ts Baking powder
1 c Cornmeal
1 c Flour
1 tb Sugar
2 tb Vegetable oil

In a blender, place the chiles and cilantro. Add the eggs, water, milk,
salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very
smooth. Let the batter rest at room temperature 30 minutes to 1 hour. Heat
an 8 to 9inch, wellseasoned crepe pan or small skillet over a medium heat.
Coat with a little vegetable oil. When the pan is hot, pour in about 2 to 3
ounces of the crepe batter. Tilt the pan, rotating so the batter is evenly
distributed. Cook until the crepe appears dry, then turn and cook on the
other side. Repeat until all the batter is used. Store the crepes between
sheets of wax paper until ready to use. 10/16/96 show Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6293

Posted to MC-Recipe Digest V1 #257

Date: Fri, 25 Oct 1996 06:44:54 -0500

From: Pat Asher