Corn Crepes – a delicious recipe with eggs, egg yolks, milk, flour, ground cornmeal, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In blender combine eggs, egg yolks, milk, flour, cornmeal, sugar and salt.
2
Blend until smooth.
3
Mixture should be consistency of unbeaten whipping cream.
4
Set aside in refrigerator at least 1 hour.
5
Remove batter from refrigerator and stir well with whisk. Heat 9-inch nonstick pan over medium-high heat.
6
Rub lightly with butter.
7
Pour about 1/4 cup of crepe batter in center of pan, tilting and angling pan to spread batter evenly over entire bottom. Return pan to heat and cook 1 minute, until top of crepe appears dry.
8
Turn crepe and cook briefly on opposite side.
9
Remove to plate and repeat until all batter is used.
10
Leftover crepes can be stored in refrigerator wrapped in plastic wrap 2 days.
515
kcal
Calories
20
g
Fat
60
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 eggs, 2 egg yolks, 2 c. milk, 1 c. flour, and more.
Yes, Corn Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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