Crepes With Masa Harina - cooking recipe

Ingredients

1 1/4 cups unbleached white flour
3/4 cup masa harina (read *NOTE)
1/2 teaspoon ground cumin (optional-depending on your menu)
1/2 teaspoon salt
2 cups whole milk or 2 cups plain soymilk
3 large eggs
2 tablespoons unbleached raw sugar (omit if using the crepes for a savory recipe) or 2 tablespoons turbinado sugar (omit if using the crepes for a savory recipe)
2 tablespoons unsalted butter, melted, plus additional for brushing skillet

Preparation

*NOTE: If using cornmeal in this recipe, whirl in a clean, dry coffee mill or food processor until the cornmeal has the texture similar to farina.
Blend flour, masa harina, (cumin), salt, milk, eggs, (sugar), and 2 tablespoons butter in a blender until smooth. If batter is too thick to pour, add a little bit more milk for a thin, but not watery consistency.
Let batter stand at room temperature 30 minutes.
Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking.
Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.).
Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crepe with a heatproof silicone spatula, then flip crepe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crepe to a plate.
Make 11 more crepes in same manner, brushing skillet lightly with butter for each and stacking crepes on plate as cooked.