Recipe - Cornmeal Crepes

2 Serrano chiles; stemmed,
seeded, Chopped
One half bn Cilantro; chopped
4 lg Eggs
One half cup Water
1 cup Milk
2 teaspoon Coarse salt
One half teaspoon Baking powder
1 cup Cornmeal
1 cup Flour
1 tablespoon Sugar
2 tablespoon 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 MCRecipe Digest V1 #257

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

From: Pat Asher asher@mcs.com