Post by Granny Smith on Mar 25, 2008 17:09:31 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.
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.
Fill crepes with traditional 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.
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.
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.
Fill crepes with traditional 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.