RECIPE # 4996 - CORNBREAD CREPES - Friday, April 26, 2013 - | Nashville News, Weather & Sports

RECIPE # 4996 - CORNBREAD CREPES - Friday, April 26, 2013

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4 eggs
1 1/2 cups milk
1/4 cup vegetable oil
1 cup self-rising cornmeal mix

Makes about 6 crepes

Whisk the eggs and milk together in a medium mixing bowl. Whisk in the oil
and cornmeal and mix until smooth. Let the batter sit for about 15 minutes.
Heat a 12-inch nonstick skillet over medium heat. Lightly coat the bottom with
oil or nonstick cooking spray. Add about ¼ to 1/3 cup of batter to the skillet.
Immediately swirl the skillet to completely coat the bottom with batter. Cook
until the bottom side is golden brown. The top will be moist but cooked through
and no longer runny. Loosen the edge with a rubber spatula and flip out onto a
plate. Repeat with the remaining batter. Place the cooked crepes on a platter and
cover with a towel to keep warm. Fill as desired with chili, BBQ, ham & cheese or
leftover diced meat and vegetables from the night before.


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