Ingredients
3 large eggs
1 1/2 cup milk
3/4 cup water
1/2 tsp salt
1 cup flour
1/2 cup masa harina (corn flour)
3 tbsp butter, melted (plus more)
Directions
Beat the eggs, milk, water and salt together, then beat in the white
flour, the masa harina, and the melted butter. Or combine all the
ingredients in a blender and blend until perfectly smooth, stopping
to scrape down the sides as needed. Let the batter rest for at least
an hour.
Heat a crepe pan and brush it with butter, then pour in just enogh
batter to cover the bottom of the pan by quickly tilting it around--a
scant 1/4 cup. Cook for a minute or two on medium heat, until the
crepe is golden brown on the bottom, then gently peel it up and flip
it over. Cook the other side until golden and spotted with brown,
usually less than a minute. Continue this way until all the batter is
used.
Stack the crepes and keep them covered with a slightly damp kitchen
towel as you work. The crepes can be made several hours or a day
ahead and kept in the refrigerator, tightly covered with plastic
wrap. If you refrigerate crepes, allow them to return to room
temperature before filling or rolling them. If handling crepes that
are still cold, heat a non-stick pan and place each crepe in it for a
few seconds to warm it up before filling it; this softens the crepe
and keeps it from cracking.
Makes about 18 to 20 crepes.
Source: "The New Vegetarian Epicure" by Anna Thomas
Servings: 18 crepes
Corn Crepes Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert
The History of Recipes
Recipes as a concept can be found far back into history, certainly as far back into history as early Egypt, and possibly even further. Interesting though that maybe, generally, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of his times used a good variety of spices, including some familiar names for example thyme, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, such as basil and coriander. These new spices and herbs led to an outbreak in recipe manuscripts, the majority of which still exist in private cookery archives. When we get to the twentieth century, cook books are highly popular mostly as a result of more people being able to read, more spare time and disposable income. The TV revolution gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Corn Crepes recipe.
