Tex-Mex Cornmeal Crepes

Ingredients

• 2 serrano chilies, stemmed and seeded
• 2 sprigs fresh cilantro or parsley
• 4 eggs
• 1 cup water
• 1 cup skim milk
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup cornmeal
• 1 cup flour, all-purpose
• 1 tablespoon sugar
• 1 1/2 tablespoons safflower oil

Directions

1. 1

   In a blender or food processor, mince the chilies and cilantro.

2. 2

   Add the remaining ingredients and blend until smooth.

3. 3

   Let the batter rest at room temperature for 30 minutes to one hour.

4. 4

   Heat a well-seasoned crepe pan or small skillet over medium heat.

5. 5

   Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.

6. 6

   Tilt the pan, rotating so the batter is evenly distributed.

7. 7

   Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.

8. 8

   Spray the pan again and repeat until all the batter has been used.

9. 9

   Store crepes between sheets of wax paper or plastic wrap until ready to use.

10. 10

    Crepes may be prepared a day in advance. The freeze well for about 3 months.