Enchiladas - cooking recipe

Ingredients

9 eggs
4 1/2 c. milk
3 c. flour
1 1/2 c. cornmeal
3 tsp. salt

Preparation

Beat eggs with milk and sift in the flour and salt.
Stir in cornmeal and beat until smooth.
Fry in pan and tip pan so it spreads to the edges of 6 to 8-inch pan.
Fry on low heat until tip is dull, turn end and fry on other side.
Do not brown.
(I dump it all together and beat it with electric beater.)