MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: CORN CREPES
  Categories: Pancakes
       Yield: 18 Crepes
  
       3 lg Eggs
   1 1/2 c  Milk
     3/4 c  Water
     1/2 ts Salt
       1 c  Flour
     1/2 c  Masa harina (corn flour)
       3 tb Butter; melted (plus more)
  
   Beat the eggs, milk, water and salt together, then beat in the white
   flour, the masa harina, and the melted butter. Or combine all the
   ingredients in a blender and blend until perfectly smooth, stopping to
   scrape down the sides as needed. Let the batter rest for at least an
   hour.
   
   Heat a crepe pan and brush it with butter, then pour in just enogh
   batter to cover the bottom of the pan by quickly tilting it around--a
   scant 1/4 cup. Cook for a minute or two on medium heat, until the
   crepe is golden brown on the bottom, then gently peel it up and flip
   it over. Cook the other side until golden and spotted with brown,
   usually less than a minute. Continue this way until all the batter is
   used.
   
   Stack the crepes and keep them covered with a slightly damp kitchen
   towel as you work. The crepes can be made several hours or a day
   ahead and kept in the refrigerator, tightly covered with plastic
   wrap. If you refrigerate crepes, allow them to return to room
   temperature before filling or rolling them. If handling crepes that
   are still cold, heat a non-stick pan and place each crepe in it for a
   few seconds to warm it up before filling it; this softens the crepe
   and keeps it from cracking.
   
   Makes about 18 to 20 crepes.
   
   Source: “The New Vegetarian Epicure” by Anna Thomas
  
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