Makes 1 cup batter to make 16 crepes
My dear friend and colleague Rebecca Lang is a ninth-generation Southerner. She’s as Southern as a glass of iced tea—and nearly as sweet! She also had a close connection with her grandmother, whom she called “Tom.” According to Rebecca, Tom cooked daily until she was one hundred, never had a problem with arthritis, and often wore Nike running shoes in the last few years of her life. I know that Rebecca’s love of food and cooking started in her grandmother’s kitchen, as did mine. The grandmother-granddaughter relationship is a powerful one, I know.
This recipe was inspired by Tom’s recipe for lace cornbread, although I have to admit I found the batter easier to maneuver by adding a tablespoon of flour to Tom’s original recipe. It’s an old-fashioned crisp, lacy, brown wafer best enjoyed a few seconds after it leaves the skillet.
1 Combine the cornmeal, flour, salt, and cayenne (if using) in a medium bowl. Add the boiling water and stir to combine. Let sit for 5 minutes.
2 Heat a teaspoon or so of oil in a nonstick skillet or cast-iron skillet over medium heat until shimmering. (More oil produces more lace and crispier edges, just know that it also sputters and spatters more.) Working one crepe at a time, at least for this first one, add 1 tablespoon of batter to the skillet. The batter will immediately look lacy and bubbly.
3 Cook until the edges are brown, 1 to 1½ minutes. Turn and cook until the second side is browned, 1 to 1½ minutes more. Transfer to a wire rack or a plate lined with paper towels. Repeat the procedure with the remaining batter, adding more oil to the pan between batches and moderating the heat as needed. Serve immediately.