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BLUE CORN CREPES
These light, delicate crepes are wonderful for burritos and other fillings. The batter best if allowed to rest for at least an hour before baking
Yield: 12 crepes
3/4 cup flour
¼ cup blue corn flour or meal
¼ teaspoon salt
1/8 teaspoon cumin
¾ cup water
2/3 cup milk
3 eggs, beaten with a whisk
2 Tablespoons melted sweet (unsalted) butter
1 Tablespoon vegetable oil
Keep the crepes warm by placing in a cloth or crock until serving.
Reprinted with permission from Fiestas for Four Seasons
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