Cornmeal Crepe Batter

SARA JENSEN

1 (8-ounce) package corn muffin mix
3 eggs
2 tablespoons butter, melted
1 1/2 cup milk

Combine all ingredients in mixing bowl (or blender.) Mix until batter is smooth. Refrigerate for at least an hour. Stir well before using and between almost every crepe. Cook on upside-down crepe griddle or in traditional pan. Makes 12 to 15 crepes.


THESE ARE BEST SERVED WITH SCRAMBLED EGGS WITH PEPPER, TOMATOES, ONION, CHEESE AND JALAPEÑOS. SERVE WITH SALSA, SOUR CREAM AND GUACAMOLE. DELICIOUS!