Tuesday, September 23, 2008

Cornmeal Crepes

Delicious with any Mexican-style or any main dish fillings:

1/2 C yellow cornmeal
1/2 C boiling water

Combine, stir until smooth and let cool slightly,

Then add:
3 eggs
1/2 tsp. salt
1/2 C all-purpose four, presifted
2 T margarine or butter, melterd

Mix until smooth, then add:
3/4 C milk and mix until smooth. Stir batter occasionally when dipping if cornmeal tends to settle on the bottom.

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