Corn Tortilla Crepes
Circle B Kitchen
Makes 10-11 tortilla crepes
1 ½ cups milk
1/2 cup, plus 2 tablespoons masa harina
¼ cup, plus 2 tablespoons all purpose flour
½ teaspoon fine sea salt
3 tablespoons melted butter
nonstick cooking spray
Place all of the crepe ingredients into a blender and blend until smooth, scraping down the sides once or twice as needed. Pour this into a liquid measuring cup or bowl and set aside for at least 30 minutes before using. Makes about 2 2/3 cup batter.
Heat an 8-inch skillet (nonstick works well here) over medium high heat. I spray the pan with nonstick cooking spray before making each crepe. Stir the batter well, and then using a 1/3 cup measuring cup, scoop out enough batter to almost fill the measuring cup, but not quite. When your pan is quite hot, slowly pour the crepe batter into the pan, swirling it around to completely cover the bottom of the pan. With this amount of batter, it will take a few more swirls than a traditional crepe, but once the batter is no longer swirling and the top looks almost dry, set the pan back on the burner for about a minute to cook the bottom. Use a spatula to loosen the edges and release the crepe. Flip it over and continue cooking for another 20 to 30 seconds.
Flip it out onto a plate and cover with a clean towel. Continue making the rest of the crepes, stacking them on top of each other and keeping them covered.
Use in your favorite enchilada recipe, but they also make great quesadillas.