Crepes With Masa Harina

1. 1

   *NOTE: If using cornmeal in this recipe, whirl in a clean, dry coffee mill or food processor until the cornmeal has the texture similar to farina.

2. 2

   Blend flour, masa harina, (cumin), salt, milk, eggs, (sugar), and 2 tablespoons butter in a blender until smooth. If batter is too thick to pour, add a little bit more milk for a thin, but not watery consistency.

3. 3

   Let batter stand at room temperature 30 minutes.

4. 4

   Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking.

5. 5

   Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.).

6. 6

   Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crepe with a heatproof silicone spatula, then flip crepe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crepe to a plate.

7. 7

   Make 11 more crepes in same manner, brushing skillet lightly with butter for each and stacking crepes on plate as cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.