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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

  1. Measure the dry ingredients, taking care to spoon the flour gently into the measuring cup before leveling. Place in a medium-sized bowl. Combine the liquid ingredients and stir into the flours until mixed. Do not beat. Add the butter and set aside.
  1. Heat a 6- to 8-inch heavy skillet over medium heat. Brush with the oil. A drop of batter should sizzle when hot enough. Using a ¼-cup measure or 4-ounce ladle, place a scant ladleful of batter in the hot skillet only when needed.

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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