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Ingredients
- 2 x Serrano chiles stemmed, seeded, and minced
- 1/2 bn Cilantro minced
- 4 x Large eggs
- 1/2 c. Water
- 1 c. Lowfat milk
- 2 tsp Coarse salt
- 1/2 tsp Baking pwdr
- 1 c. Cornmeal
- 1 c. Flour
- 1 Tbsp. Sugar
- 2 Tbsp. Vegetable oil
Directions
- In a blender, place the chiles and cilantro. Add in the Large eggs, water, lowfat milk, salt, baking pwdr, cornmeal, flour, sugar, and oil. Blend till very smooth. Let the batter rest at room temperature 30 min to 1 hour.
- Heat an 8- to 9-inch, well-seasoned crepe pan or possibly small skillet over a medium heat. Coat with a little vegetable oil. When the pan is warm, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is proportionately distributed. Cook till the crepe appears dry, then turn and cook on the other side. Repeat till all the batter is used. Store the crepes between sheets of wax paper till ready to use.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 910g | |
| Calories 1719 | |
| Calories from Fat 472 | 27% |
| Total Fat 53.29g | 67% |
| Saturated Fat 10.18g | 41% |
| Trans Fat 0.7g | |
| Cholesterol 846mg | 282% |
| Sodium 5684mg | 237% |
| Potassium 1048mg | 30% |
| Total Carbs 248.35g | 66% |
| Dietary Fiber 10.2g | 34% |
| Sugars 30.23g | 20% |
| Protein 57.69g | 92% |
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