Mexican Cornmeal Crepes

Ingredients

• 3 large eggs
• 1 1/4 cups light beer
• 1 tablespoon butter, melted
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1 or 2 jalapeno chile pepper, minced

Method

• Combine in a food processor or blender.
• Adjust consistency of batter...should be like heavy cream. Let batter rest for about 30 minutes.
• Cook in small saute pan or crepe pan. Fill as desired....
• We like: Sauteed onions with Mexican oregano and Mexican cheese filling; served with grilled chirizo and sauteed red bells and pablano chiles. Top with a bit of sour cream...yum!

Notes

• Description:
• "Enjoy a light rendition of a Mexican Brunch...with these crepes."
• SERVINGS: 12
• SOURCE: Apple Charlotte