Serves: 12
Total Calories: 58

1 cup milk
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons unsalted butter, melted
1/2 teaspoon vegetable oil

1. Put the milk, eggs, flour, and salt in a blender. Blend on high speed until completely smooth, 10 to 12 seconds. Add the melted butter and blend 10 seconds. Let the batter rest covered at room temperature about 45 minutes.

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, then pour about 1/4 cup 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.) Cook about 25 seconds, or until the surface looks dry and the edges are lightly browned.

3. With a small flexible spatula, lift and turn crepe. Cook about 10 to 15 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.

Nutritional Facts:

Serves: 12
Total Calories: 58
Calories from Fat: 22

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie