CORN CREPES

Steps:

• 1. Put all the ingredients except the vegetable oil in a blender and blend 15 seconds. Scrape down the sides of the jar and blend 20 seconds. Transfer the batter to a deep bowl and let stand at room temperature at least 1 hour before baking (in a separate recipe). Cover and refrigerate up to overnight if made ahead. 2. Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and heat over medium-high heat. When the oil is hot, give the batter a good stir to remix, and pour about 2 tablespoons of batter into the pan and quickly tilt the pan in all directions so batter runs evenly over the entire surface. (Use a pot holder as some skillet handles get very hot.) 3. Cook about 5 seconds, or until the surface looks dry and the edges are lightly browned. With a small flexible spatula, lift and turn crepe. Cook about 5 seconds and flip crepe out onto a plate. Repeat with the rest of the batter. Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed. Stack the cooked crepes they are ready to use. NOTE: Crepes may be cooked ahead, cooled, wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 1 month. Return crepes to room temperature before separating to prevent crepes from sticking together. Handle carefully they are tender. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.