Tex-Mex Cornmeal Crepes Recipe

Name: Tex-Mex Cornmeal Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 serrano chilies, stemmed and seeded; 2 sprigs fresh cilantro or 2 sprigs parsley; 4 eggs; 1 cup water; 1 cup skim milk; 1 teaspoon salt; 1/2 teaspoon baking powder; 1 cup cornmeal; 1 cup flour, all-purpose; 1 tablespoon sugar; 1 1/2 tablespoons safflower oil

Servings: persons

2 serrano chilies, stemmed and seeded
2 sprigs fresh cilantro or 2 sprigs parsley
4 eggs
1 cup water
1 cup skim milk
1 teaspoon salt
1/2 teaspoon baking powder
1 cup cornmeal
1 cup flour, all-purpose
1 tablespoon sugar
1 1/2 tablespoons safflower oil

1
In a blender or food processor, mince the chilies and cilantro.
2
Add the remaining ingredients and blend until smooth.
3
Let the batter rest at room temperature for 30 minutes to one hour.
4
Heat a well-seasoned crepe pan or small skillet over medium heat.
5
Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
6
Tilt the pan, rotating so the batter is evenly distributed.
7
Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
8
Spray the pan again and repeat until all the batter has been used.
9
Store crepes between sheets of wax paper or plastic wrap until ready to use.
10
Crepes may be prepared a day in advance. The freeze well for about 3 months.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 serrano chilies, stemmed and seeded, 2 sprigs fresh cilantro or 2 sprigs parsley, 4 eggs, 1 cup water, and more.

Yes, Tex-Mex Cornmeal 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.

Tex-Mex Cornmeal Crepes

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