First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.
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
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.
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