Cornmeal Crepes

Another crepe recipe. I have been trying to use more whole grains in my cooking, so when making crepes for breakfast over the weekend I decided to use a combination of regular flour and cornmeal in the batter. The crepes were really tasty but a little unwieldy to cook as the batter was a bit heavy. Still, I would definitely make them again. For this recipe to work you need either a non-stick pan, or a well-greased pan as the crepes tend to stick. I really like the texture of these crepes--they are sort of a crepe-pancake hybrid and really delicious with maple syrup.

Eat your veggies, AND your whole grains!


Cornmeal Crepes

3 eggs
1/8 teaspoon salt
1 1/4 cups milk
1/2 cup cup all purpose flour

1/2 cup cornmeal
1/4 cup melted butter

Preparation:
Beat eggs until smooth. Add milk and butter. Sift flour and salt; gradually add to egg mixture. Beat until the batter is smooth. Batter will be thin, like heavy cream. If possible, let the batter rest for 2 hours at room temperature or 8 to 10 hours in the refrigerator.

Grease skillet or crepe pan lightly; heat until fat is sizzling hot. Pour batter into pan and rotate quickly to distribute batter. If batter seems too thick, add more milk in very small amounts until consistency is corrected.Cook crepe until light brown; turn to cook other side. Remove from pan, lightly grease the pan, and continue cooking until batter is used. Fill crepes with desired filling or cool, wrap and refrigerate until ready to fill

http://southernfood.about.com/od/breadrecipes/r/bl30413q.htm