You can make these crepes in advance and store them in the refrigerator or freezer. Corn crepes are a delicious alternative to tortillas and wraps. Fill these with salsa, jack cheese, and sour cream, or stuff them with mashed fruit such as strawberries.
Hands-on: 40 minutesTotal: 40 minutes
- 2 large eggs
- 1 cup buttermilk
- 1 tsp. salt
- 1 cup corn flour
- 2 tsp. sugar
- 2 Tbsp. butter, melted
- 2 Tbsp. vegetable oil
- Place the eggs, buttermilk, and salt in your food processor and process until smooth. With the motor on low, slowly add the flour and spoon in the sugar. Scrape down the sides of the jar often. Add melted butter.
- Heat a medium nonstick pan over medium heat and add a spoonful of vegetable oil. Pour in ½ cup batter. Tilt the pan to spread the batter evenly. Cook until lightly browned on both sides.
- Place crepes on sheets of waxed paper that have been dusted with extra corn flour. Continue with remaining batter, adding more oil to the pan if needed.
- To store, place in a plastic bag in refrigerator or freezer.