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“Slightly altered recipe from I was inspired by cornmeal crepes I sampled in a restaurant last weekend. Surprisingly, at nine dollars for [[1]] crepe, the filling left much to be desired and to top it all off, the crepe was burnt! As a result, I was on a mission to find a suitable cornmeal crepe recipe. If masa harina is not available, substitute cornmeal. Stuff the crepes with your favorite fillings-either savory or sweet!”
12 crepes

Ingredients Nutrition


  1. *NOTE: If using cornmeal in this recipe, whirl in a clean, dry coffee mill or food processor until the cornmeal has the texture similar to farina.
  2. Blend flour, masa harina, (cumin), salt, milk, eggs, (sugar), and 2 tablespoons butter in a blender until smooth. If batter is too thick to pour, add a little bit more milk for a thin, but not watery consistency.
  3. Let batter stand at room temperature 30 minutes.
  4. Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking.
  5. Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.).
  6. Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate.
  7. Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked.

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