Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
Our Gift boxes are a great present for most anyone anytime.
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦♦
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