Makes about 12 crepes
3/4 cup all-purpose flour
3/4 cup yellow corn meal
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 egg yolks
1-1/3 cups milk
2 tablespoons butter, melted and set aside
2 egg whites
Sift together the flour, corn meal, sugar, baking powder and salt in a bowl. Make a well in the center of the dry ingredients.
Beat together egg yolks and milk. Pour into the center of dry ingredients and then beat well until blended and smooth. Stir in the melted butter.
Beat the egg whites until stiff peaks are formed. Spread the egg whites over the batter and gently fold together.
Lightly oil a cast-iron griddle or cast-iron skillet and heat over medium-high heat. Pour the batter onto the hot griddle or skillet in pools about 4 inches in diameter, about 1 inch apart. When they become fluffy and full of bubbles, flip them over and cook until lightly browned. Serve warm.
No comments:
Post a Comment