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Corn Crepes

Corn Crepes recipe image
These corn crepes offer a unique twist on the classic French delicacy, blending tender masa harina with all-purpose flour for a batter that is both silky and subtly sweet. The result is a thin, pliable wrap with a distinct corn aroma and a tender, slightly chewy texture that holds up beautifully to fillings. While traditionally used for savory tacos, these crepes shine as a versatile base for sweet desserts, rolled with Nutella and berries, or served with a dusting of cinnamon sugar. They are perfect for brunch gatherings or as an elegant appetizer, bringing a comforting, homemade warmth to any table. Easy to prepare ahead of time, they make entertaining stress-free.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 18
Calories: 453.1
Dietary: Vegetarian
Description
These corn crepes offer a unique twist on the classic French delicacy, blending tender masa harina with all-purpose flour for a batter that is both silky and subtly sweet. The result is a thin, pliable wrap with a distinct corn aroma and a tender, slightly chewy texture that holds up beautifully to fillings. While traditionally used for savory tacos, these crepes shine as a versatile base for sweet desserts, rolled with Nutella and berries, or served with a dusting of cinnamon sugar. They are perfect for brunch gatherings or as an elegant appetizer, bringing a comforting, homemade warmth to any table. Easy to prepare ahead of time, they make entertaining stress-free.
Ingredients
  • 3 lg Eggs
  • 1 1/2 cup Milk
  • 3/4 cup Water
  • 1/2 teaspoon Salt
  • 1 cup Flour
  • 1/2 cup Masa harina (corn flour)
  • 3 tablespoon Butter; melted (plus more)
Directions
  1. 1
    Crack the eggs into a blender jar.
  2. 2
    Add the milk, water, and salt to the blender.
  3. 3
    Add the all-purpose flour and masa harina to the wet ingredients.
  4. 4
    Pour in the melted butter.
  5. 5
    Blend on high speed until the batter is completely smooth and free of lumps, stopping to scrape down the sides if necessary.
  6. 6
    Let the batter rest at room temperature for at least 30 minutes to allow the masa to hydrate.
  7. 7
    Heat a non-stick crepe pan or small skillet over medium heat.
  8. 8
    Lightly brush the pan with butter using a paper towel or pastry brush.
  9. 9
    Pour approximately 1/4 cup of batter into the center of the pan.
  10. 10
    Immediately tilt and rotate the pan to spread the batter into a thin, even circle covering the bottom.
  11. 11
    Cook for about 1 to 2 minutes, or until the edges begin to lift and the bottom is golden brown.
  12. 12
    Use a spatula to gently loosen the edges and flip the crepe.
  13. 13
    Cook the second side for about 30 to 60 seconds, until lightly spotted with brown.
  14. 14
    Transfer the finished crepe to a plate and cover with a slightly damp kitchen towel to keep it warm and pliable.
  15. 15
    Repeat the process with the remaining batter, brushing the pan with additional butter as needed between crepes.
  16. 16
    Serve warm with your choice of sweet or savory fillings.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 453.1kcal
% Daily Value *
Total Fat 18.9g30%
Saturated Fat 9.0g45%
Cholesterol 305.7mg102%
Sodium 2640.0mg111%
Total Carbohydrate 50.9g17%
Dietary Fiber 1.6g7%
Sugars 5.5g
Protein 18.9g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, crepes, masa, harina, batter, pancakes, brunch, vegetarian, easy, homemade, breakfast, dessert, wrap, flour, butter, eggs, milk, pan, cooking, recipe
Read it online: https://www.chefs-mate.com/recipe/corn-crepes/