Corn Crepes

I shared this recipe with y’all back in 2014 and it is one that I do still make today. It is one of those recipes that you need in you repertoire. The ones that are your go-to no matter what time of the year it is. You know that you can take the simple recipe and make something amazing out of it.

When I first started making homemade enchiladas I used to use the store-bought corn tortillas. I would briefly fry them in oil, and proceed to make my enchiladas like I do now. It was okay, but there is something about the store-bought tortillas that just didn’t really compliment the rest of the dish. They ended up greasy, full of oil, and they fell apart after baking when I was serving the enchiladas. Not my favorite thing.

A friend turned me onto these, and I’ve never looked back. They are easy to make, stay together very well during baking, and perfectly compliment my homemade enchiladas. Mix all the ingredients together besides the vegetable oil for frying.

INGREDIENTS

• 2 Lg eggs
• 1 cup milk
• 1/2 cup flour
• 1/2 cup yellow cornmeal
• 1/2 tsp salt
• 1/4 tsp sugar
• 2 tsp butter, melted
• 3-4 tbsp vegetable oil, for frying

Preheat a small non-stick pan with a teaspoon or two of vegetable oil. Pour in 1/4ish cup of batter (enough to coat the bottom of your pan, or make the desired size of crepe), and tilt the pan around to distribute the batter evenly. Cook for 1-2 minutes, or until the batter has set up. Carefully flip over and cook an additional 30 seconds. Remove and place on a paper towel. Add additional oil as necessary. If your non-stick is in really good shape, you may not need much. Use for enchiladas or tacos!