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Receta Cornmeal Crepes
by Global Cookbook

Cornmeal Crepes
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Ingredientes

  • 2 x Serrano chiles stemmed, seeded, and minced
  • 1/2 bn Cilantro minced
  • 4 x Large eggs
  • 1/2 c. Water
  • 1 c. Lowfat milk
  • 2 tsp Coarse salt
  • 1/2 tsp Baking pwdr
  • 1 c. Cornmeal
  • 1 c. Flour
  • 1 Tbsp. Sugar
  • 2 Tbsp. Vegetable oil

Direcciones

  1. In a blender, place the chiles and cilantro. Add in the Large eggs, water, lowfat milk, salt, baking pwdr, cornmeal, flour, sugar, and oil. Blend till very smooth. Let the batter rest at room temperature 30 min to 1 hour.
  2. Heat an 8- to 9-inch, well-seasoned crepe pan or possibly small skillet over a medium heat. Coat with a little vegetable oil. When the pan is warm, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is proportionately distributed. Cook till the crepe appears dry, then turn and cook on the other side. Repeat till all the batter is used. Store the crepes between sheets of wax paper till ready to use.