Corn Crepes

from 1,000 Mexican Recipes by Marge Poore
makes 16 crepes

2 large eggs
1 cup milk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons unsalted butter, melted
Vegetable oil, for frying

1. Put all the ingredients except the oil in a blender and blend for 15 seconds. Scrape down the sides of the jar and blend 20 seconds. Transfer the batter to a deep bowl and let stand at room temperature at least 1 hour before cooking. Cover and refrigerate up to overnight if made ahead.

2. Lightly oil a 6 to 7 inch crepe pan or 8 inch nonstick skillet and heat over medium high heat. When the oil is hot, give the batter a good stir to remix, and pour about 2 tablespoons of batter into the pan and quickly tilt the pan in all directions so the batter runs evenly over the entire surface.

3. Cook about 5 seconds, or until the surface looks dry and the edges are lightly browned. With a small flexible spatula, lift and turn the crepe. Cook about 5 seconds and flip crepe out onto a plate. Repeat with the rest of the batter. Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed. Stack the cooked crepes; they are ready to use.

**Note: Crepes may be cooked ahead, cooled, wrapped in plastic wrap, and refrigerated up to 3 days or frozen up to 1 month. Return crepes to room temperature before separating to prevent crepes from sticking together. Handle carefully, they are tender.