Corn Crepes

As with the Chestnut Flour Crepes (see recipe in this chapter), you can make these in advance and store them in the refrigerator or freezer.

Ingredients

Serves 12

2 large eggs

1 cup milk or buttermilk

1⁄2 teaspoon salt, or to taste

1 cup corn flour

2 teaspoons granulated sugar (optional)

2 tablespoons butter, melted

Vegetable oil, as needed

Storing Crepes

To store crepes, simply put a bit of corn flour on sheets of waxed paper and stack the crepes individually. Then put the whole thing in a plastic bag and store.

1. Place eggs, milk, and salt in a food processor and blend until smooth.
2. With the motor on low, slowly add flour and spoon in sugar if you are making sweet crepes. Scrape down the sides of the mixing bowl often. Add melted butter.
3. Heat a small nonstick pan over medium heat and add a teaspoonful of vegetable oil. Pour batter by 1⁄2-cup portions into the pan. Tilt the pan to spread the batter evenly. Fry on medium heat, turning once, until browned on both sides.
4. Place crepes on sheets of waxed paper that have been dusted with extra corn flour.
5. To store, place in a plastic bag in the refrigerator or freezer. You can stuff these with salsa, eggs, and chopped vegetables, or mashed fruit such as strawberries and bananas.