Corn Crepes Recipe

When I first started making homemade enchiladas I used to use the store-bought corn tortillas. I would briefly fry them in oil, and proceed to make my enchiladas like I do now. It was okay, but there is something about the store-bought tortillas that just didn’t really compliment the rest of the dish. They ended up greasy, full of oil, and they fell apart after baking when I was serving the enchiladas. Not my favorite thing.

A friend turned me onto these, and I’ve never looked back. They are easy to make, stay together very well during baking, and perfectly compliment my homemade enchiladas. Don’t worry these are gluten free so you can still enjoy them with all of your Mexican dishes!

Ingredients

• 2 Large eggs
• 1 cup milk
• 1/2 cup white rice flour
• 1/2 cup yellow cornmeal
• 1/2 tsp salt
• 1/4 tsp sugar
• 2 tsp butter, melted
• 3-4 tbsp vegetable oil, for frying

Directions

• Combine all ingredients except the vegetable oil and mix well.
• Heat a small non-stick pan over medium heat with a couple of tsp of oil in it. When it is well heated, pour approximately 1/4-1/3 cup of the crepe batter into the pan and tilt to distribute. Cook for 1-2 minutes, until the top looks solid. Flip over and cook 30 seconds on other side.
• Remove from pan onto a paper towel and repeat with the rest of the batter, adding additional oil when necessary.
• Use immediately for enchiladas, or your favorite filling.

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Corn Crepes Recipe

Ingredients

• 2 Large eggs
• 1 cup milk
• 1/2 cup white rice flour
• 1/2 cup yellow cornmeal
• 1/2 tsp salt
• 1/4 tsp sugar
• 2 tsp butter, melted
• 3-4 tbsp vegetable oil, for frying

Instructions

1. Combine all ingredients except the vegetable oil and mix well.
2. Heat a small non-stick pan over medium heat with a couple of tsp of oil in it. When it is well heated, pour approximately 1/4-1/3 cup of the crepe batter into the pan and tilt to distribute. Cook for 1-2 minutes, until the top looks solid. Flip over and cook 30 seconds on other side.
3. Remove from pan onto a paper towel and repeat with the rest of the batter, adding additional oil when necessary.
4. Use immediately for enchiladas, or your favorite filling.

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Becky

Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at becky@week99er.com

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