| Crepes Mexican Style |
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CREPES
1 c. milk
2/3 c. flour
2 eggs
Dash of salt
1/3 c. cornmeal
Combine all ingredients, beat until smooth. To make: for each crepe pour 1 large stirring spoonful into crepe pan which has been heated on large burner. Immediately tilt pan to coat evenly. Cook over medium heat about 30 seconds or until the top is dull and underside is delicately browned. Turn, continue cooking for 10 to 15 seconds. Slice out on a paper sack turned wrong side out. When cool, stack. Put wax paper or plastic wrap between each crepe. |
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