Corn Crepes
Corn crepes are a delightful twist on traditional crepes, infused with the subtle sweetness of cornmeal. Light and airy, they're perfect for both sweet and savory fillings, making them a versatile choice for breakfast, brunch, or dessert. Ideal for anyone looking to impress at their next gathering.
Ingredients
Instructions
- In a blender, combine eggs, egg yolks, milk, flour, cornmeal, sugar, and salt.
- Blend until smooth.
- The mixture should be the consistency of unbeaten whipping cream.
- Set aside in the refrigerator for at least 1 hour.
- Remove the batter from the refrigerator and stir well with a whisk.
- Heat a 9-inch nonstick pan over medium-high heat.
- Rub the pan lightly with butter.
- Pour about 1/4 cup of crepe batter in the center of the pan, tilting and angling the pan to spread the batter evenly over the entire bottom.
- Return the pan to heat and cook for 1 minute, until the top of the crepe appears dry.
- Turn the crepe and cook briefly on the opposite side.
- Remove to a plate and repeat until all the batter is used.
- Leftover crepes can be stored in the refrigerator wrapped in plastic wrap for 2 days.
Nutrition & Diet Analysis (per serving)
801
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).