Ingredients Jump to Instructions ↓

  1. 2 Serrano chiles - stemmed, seeded, and chopped

  2. 1/2 Cilantro - chopped

  3. 4 Eggs

  4. 1/2 cup 118ml Water

  5. 1 cup 237ml Milk

  6. 2 teaspoons 10ml Coarse salt

  7. 1/2 teaspoon 2 1/2ml Baking powder

  8. 1 cup 62g / 2 1/5oz Cornmeal

  9. 1 cup 62g / 2 1/5oz Flour

  10. 1 tablespoon 15ml Sugar

  11. 2 tablespoons 30ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a blender, place the chiles and cilantro. Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very smooth. Let the batter rest at room temperature 30 minutes to 1 hour. Heat an 8- to 9-inch, well-seasoned crepe pan or small skillet over a medium heat. Coat with a little vegetable oil. When the pan is hot, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the other side. Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use. This recipe yields ?? crepes.


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