Blue Cornmeal Crepes

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Recipe for Blue Cornmeal Crepes made with blue cornmeal, eggs, milk and flour.
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    • 1/4 cups all-purpose flour
    • 1 teaspoon salt
    • 1/4 cup blue cornmeal
    • 4 eggs
    • 1 cup milk
    • 2 ounces clarified butter


Mix dry ingredients and add to the wet ingredients. Let stand 1/2 hour. Using non-stick pan with 1 ounce
of liquid, roll around the pan until the edges turn brown. Flip over and cook for 5 seconds. Remove from
the pan and fill with favorite stuffing--salsa, crab meat, etc.

About Blue Corn
Simply a variety of flint corn with a dark bluish to red color that when ground produces a blue color flour. Blue corn is grown predominantly in the Southwestern part of the United States. It has been a staple food of the Pueblo Indians dating back centuries. The corn has a coarser texture and a nuttier flavor than other varieties of corn used for flour.

Far less of this corn is commercially harvested for a variety of reasons. The corn is simply not as hearty as 'dent' corn varieties. It frequently produces multiple stalks that fall over and cause problems with harvesting equipment and in general produces a lower yield.

The primary use for blue corn is to produce blue corn tortillas. Tortillas made from blue corn flour are frequently denser than a white corn tortilla. It is also used to produce Nixtamal which in turn is used for tamales, tortillas, or pozole. Read More About Corn

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