These are wonderful crepes and make great meals when filled with butternut squash, mushrooms and pumpkin creations for the fall and winter months.
You may use yellow, white or even blue cornmeal, it has to be medium to fine grind.
Makes 8-10 skillet sized crepes
1/2 cup cornmeal
1/2 cup hot(boiled) water
3 large eggs
1 cup milk
1/2 cup all purpose flour ( if using 50:50 with whole wheat add 3 tbsp extra milk)
1/2 tsp sea salt
3 tbsp melted butter/margarine/or oil
Mix the cornmeal with the hot water and set aside for 10 mins
Beat the eggs and milk together.
Add the cornmeal mix and beat into the eggs and milk.
Sift the salt and flour and gradually add to the corn mix, beating well.
Set aside and allow to rest for 2 hours, at room temp.
Add a little more milk if the batter is too thick, then using 1-2 tbsp per crepe ( depending on size of pan) pour into center of a well greased pan, and tilt to coat the whole of the base, cooking until the top is dry.
Then flip over and cook the other side for 15 seconds, store in piles separated with clean cotton kitchen towels, until cool.
These may be stored with sheets of waxed paper between them and wrapped in foil, and may be frozen this way.
Fillings:
BREAKFAST: Fill with scrambled eggs, and cheese; or make Denver style with sauteed potatoes and green peppers.
FALL :Saute mushrooms, butternut squash, garlic, onions, and tomato for 4-5 mins.
Fill each crepe and fold over
Top with cheese and breadcrumbs and bake for 20 min in a 350F oven and serve
SOUTHWEST: And cooked vegetable leftovers, with a good salsa, fill and then top with sour cream &/or grated cheese and bake in a 350F oven for 25 mins
FRUITY: any fresh fruit with plain live yogurt or cottage cheese..drizzle with honey or molasses
Variations to any of these recipes:
add fresh herbs/spices to the pancake mix when you know what you are filling them with.
Add more sugar,honey, syrup or molasses to the batter mix for sweeter crepes
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