Cornmeal Crepes (or Old Fashioned Fried Cornbread) 3/10/2007 Special


2 cups self rising cornmeal mix
1 1/2 cups milk or buttermilk
2 eggs
1/2 cup water


Mix all ingredients together to make a smooth batter. Heat a non stick pan over medium heat and spray with cooking oil spray. To make a crepe: pour about 1/4 cup of mix in a circle in bottom of pan and tilt pan to cover the bottom of skillet. Cook on medium heat until top is firm and edges are brown. Gently loosen edges of crepe and slide out onto a plate. Invert back into the pan and allow to brown lightly. Slide out on to a plate and keep warm while making additional crepes. To make silver dollar size pancakes pour 1 TBSP batter onto heated non stick skillet and allow to cook until edges are brown and center is almost firm. Turn and brown other side. To make larger (or thicker) pancakes, use about 2 TBSP batter and shape into a pancake of desired size. Fry as above.

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