Blue Corn Crepes

For a sweeter crepe to serve with fresh fruit or maple syrup, add 2 teaspoons sugar to the dry ingredients and 1/2 teaspoon of vanilla extract to the wet ingredients.

Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, Copyrightï£{{{copy}}}2007, Published by Running Press. All rights reserved.

SERVINGS
Makes about 12 crepes

INGREDIENTS
2 eggs
5 tablespoons water, plus more as needed
1 cup milk
1/3 cup hard unbleached white flour
1/3 cup whole wheat pastry flour
2/3 cup blue cornmeal
Pinch of salt
2 tablespoons unsalted butter, melted and cooled
2 tablespoons superfine sugar, optional for sweet crepes

PREPARATION
1. Combine the eggs, water, milk, flours, cornmeal, salt, and butter in a blender and pulse for about 7 seconds, scraping down the sides half way through. Add a little more water if you need to thin the batter. (Add the sugar if you want to make sweet crepes.) Pour the batter into a large measuring cup or batter bowl, cover with plastic wrap, and refrigerate for at least 1 hour, up to 12 hours.

2. Preheat the oven to 200 degrees F. Drape a large ovenproof plate with a clean kitchen towel.

3. Heat a crepe pan or a small skillet over medium-high heat and coat with butter. Stir the batter, then pour about 1/4 cup of batter into the pan. Tilt the pan to spread the batter and cook the crepe until it just begins to turn brown at the edges, about one minute. Loosen the edges and flip the crepe, cooking the other side for a few seconds.

4. Remove the crepe from the pan, place on the prepared plate, cover loosely with foil, and place in the oven. Repeat with remaining batter. Roll each crepe like a burrito around the filling of your choice.

VARIATION
For garbanzo crepes, use 1/2 cup garbanzo flour and 3/4 cup hard unbleached white flour and increase the milk by 1 tablespoon.

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