Title: Cornmeal Crepes
Categories: New Spicy
Yield: 1 Servings

	2	Serrano chiles -- stemmed,
:		seeded,
:		Chopped
1	/2 b	n cilantro -- chopped
	4 l	g eggs
1	/2 c	water
	1 c	milk
	2 t	s coarse salt
1	/2 t	s baking powder
	1 c	cornmeal
	1 c	flour
	1 T	B sugar
	2 T	B vegetable oil

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 9inch, wellseasoned 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. 10/16/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : TOO HOT TAMALES SHOW #TH6293

From: Pat Asher Date: Fri, 25 Oct 1996 06:44:54 -0500

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