|
Post by Granny Smith on Mar 5, 2008 22:50:02 GMT -5
American Enchiladas
Cornmeal Crepes
3/4 cup all-purpose flour 1/2 cup cornmeal 1 1/4 cups buttermilk 1/4 t. baking soda 3 eggs 1 T. butter, melted
Measure all ingredients into blender jar (or food processor) and blend on high, 30 seconds. Scrape down sides of blender, then blend 1 minute more. Refrigerate 1 hour.
While batter is resting, prepare your choice of meat filling. I make mine with hamburger, seasoned with taco seasoning. Other options might include chicken in enchilada sauce, pork, or even ground turkey.
Heat lightly oiled skillet or crepe pan until a drop of water sizzles and dances when dropped in the pan. Stir batter. Pour a scant 1/4 cup batter into pan. Tilt pan in all directions to coat bottom. Cook until bottom is lightly brown and edges appear dry. Turn and cook a few seconds, until bottom is lightly brown. Stack on a towel and cover with another towel (or just fold the other end of the towel over the top of the stack) Continue making crepes until all the batter is used.
To assemble enchiladas:
Fill crepes with burrito filling - seasoned meat, cheese, lettuce, tomato, or whatever else you might like, and roll up. These need to be eaten with a fork, since the crepes are very tender.
Serves 6.
|
|