Corn Crepes

Directions

1. 1
   In blender combine eggs, egg yolks, milk, flour, cornmeal, sugar and salt.
2. 2
   Blend until smooth.
3. 3
   Mixture should be consistency of unbeaten whipping cream.
4. 4
   Set aside in refrigerator at least 1 hour.
5. 5
   Remove batter from refrigerator and stir well with whisk. Heat 9-inch nonstick pan over medium-high heat.
6. 6
   Rub lightly with butter.
7. 7
   Pour about 1/4 cup of crepe batter in center of pan, tilting and angling pan to spread batter evenly over entire bottom. Return pan to heat and cook 1 minute, until top of crepe appears dry.
8. 8
   Turn crepe and cook briefly on opposite side.
9. 9
   Remove to plate and repeat until all batter is used.
10. 10
    Leftover crepes can be stored in refrigerator wrapped in plastic wrap 2 days.
11. 11
    Makes 12 crepes.