Corn Bread Crepes
Plan ahead there is a 1 hour chilling time for the batter
Yield 10-11 crepes
INGREDIENTS:
1-1/2 cups milk
1 cup water
5 large eggs
1/4 cup vegetable or canola oil
2 cups all-purpose flour
1 (8-1/2 ounce) package corn bread/muffin mix
INSTRUCTIONS:——————————–
In a large bowl whisk milk with water, eggs and oil and very smooth.
In another bowl combine the flour with the corn bread mix; add to egg mixture then mix very well.
Cover and refrigerate for 1 hour.
Heat a lightly greased 8-inch nonstick skillet over medium heat; pour 3 tablespoons of batter into the center of the skillet, lift and tilt pan to evenly coat the bottom.
Cook until the top appears dry; turn and cook about 15 seconds longer.
Remove to a wire rack.
Repeat with remaining batter, greasing skillet as needed.
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