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“I found this recipe for Corn Tortilla crepes and decided to try it being a California girl and since I live in a central asian country and can't buy fresh corn tortillas here. They are easy and delicious.”
READY IN:
35mins
SERVES:
4-5
YIELD:
8-10 tortillas
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in a bowl. Whisk lightly until smooth. Heat a non-stick frying pan, crepe or blini pan using medium heat. Do not oil the pan. Use a ¼ cup measuring cup to pour batter into the center of the hot pan and then quickly rotate the pan so the thin batter covers the surface. Cook for 1-2 minutes until the tortilla turns yellow. Using a spatula, flip the tortilla over and cook on the other side 1-2 minutes. You should get about 8 to 10 tortillas depending on the size of your pan. Best if you let them get cold in the frig before you fry them up for tacos or tostados.
  2. You can freeze them in foil or plastic bags for up to 6 months.

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