Enchilada-Style Crepes

thin corn crepes

Not quite Mexican and not quite French (but the best of both!) these crepes are quick and easy to make and taste wonderful. Wrap them around fish, meats, cheeses or mushrooms (we particularly love them with huitlacoche). If you end up with more than enough, they freeze beautifully too.

Yield: About 10, five-inch diameter crepes.

Time to make: about 20 minutes.

Tools needed: A skillet, a spatula, a way to daub butter onto the skillet. Any well-seasoned frying pan works.


2 large eggs
1/2 cup whole milk
1/2 cup of masa (see masa from popcorn recipe) Or...
this alternative: 1/2 cup minus 1 Tablespoon masa seca flour


1) In a medium bowl, whisk together the eggs, the milk, and the masa or masa seca flour. Let the batter sit a few minutes to stabilize, then whisk again vigorously to break up any lumps, creating a very thin, smooth batter.

2) Place skillet on medium-high heat until a small piece of butter dropped onto in melts quickly and sizzles. Dab a paper towel or non-plastic brush into the butter and apply a very thin layer across the skillet. Lifting the skillet with a gloved hand, pour about 1/3 cup batter into the center, then twist and swirl the skillet to spread the batter over as large an area as possible.

3) In a minute or less the crepe will curl along the edges and become dark-spotted on the bottom. Use a spatula to lift and flip over. Cook on the second side 20 to 30 seconds, then remove to a plate.

Fill with the ingredients of your choice. Crepes may be served as-is, or covered with shredded cheese and baked.

Making all the crepes will take no more than 10 minutes. If you mess up and tear one, don't throw it away - eat it! It should taste like an eggy Mexican tortilla, yet be as flexible as a flour tortilla.