MMMMM-----Recipes in Meal-Master(tm) Format

      Title: Cornmeal Crepes
 Categories: Southwest, Chile
      Yield: 10 Crepes 
 
      2    Serrano chiles stemmed, 
           -seeded,
           Chopped
    1/2 bn Cilantro chopped
      4 lg Eggs
    1/2 c  Water
      1 c  Milk
      2 ts Coarse salt
    1/2 ts Baking powder
      1 c  Cornmeal
      1 c  Flour
      1 tb Sugar
      2 tb Vegetable oil

 
In a blender, place the chiles and cilantro. Add the eggs, water, milk,
salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very
smooth. Let the batter rest at room temperature 30 minutes to 1 hour.
Heat an 8 to 9 inch, well seasoned crepe pan or small skillet over a medium
heat. Coat with a little vegetable oil. When the pan is hot, pour in about 2
to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is
evenly distributed. Cook until the crepe appears dry, then turn and cook on
the other side. Repeat until all the batter is used. Store the crepes

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