Tex-Mex Cornmeal Crepes - cooking recipe

Ingredients

2 serrano chilies, stemmed and seeded
2 sprigs fresh cilantro or 2 sprigs parsley
4 eggs
1 cup water
1 cup skim milk
1 teaspoon salt
1/2 teaspoon baking powder
1 cup cornmeal
1 cup flour, all-purpose
1 tablespoon sugar
1 1/2 tablespoons safflower oil

Preparation

In a blender or food processor, mince the chilies and cilantro.
Add the remaining ingredients and blend until smooth.
Let the batter rest at room temperature for 30 minutes to one hour.
Heat a well-seasoned crepe pan or small skillet over medium heat.
Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
Tilt the pan, rotating so the batter is evenly distributed.
Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
Spray the pan again and repeat until all the batter has been used.
Store crepes between sheets of wax paper or plastic wrap until ready to use.
Crepes may be prepared a day in advance. The freeze well for about 3 months.