Crepes With Masa Harina Recipes

CREPES WITH MASA HARINA

Crepes With Masa Harina image

Slightly altered recipe from epicurious.com. 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!

Provided by COOKGIRl

Categories < 15 Mins

Time 10m

Yield 12 crepes

Number Of Ingredients 8

Ingredients

1 1/4 cups unbleached white flour
3/4 cup masa harina (read *NOTE)
1/2 teaspoon ground cumin (optional-depending on your menu)
1/2 teaspoon salt
2 cups whole milk or 2 cups plain soymilk
3 large eggs
2 tablespoons unbleached raw sugar (omit if using the crepes for a savory recipe) or 2 tablespoons turbinado sugar (omit if using the crepes for a savory recipe)
2 tablespoons unsalted butter, melted, plus additional for brushing skillet

Steps:

*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.
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.
Let batter stand at room temperature 30 minutes.
Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking.
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.).
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.
Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked.

Nutrition Facts : Calories 141.6, Fat 4.9, SaturatedFat 2.4, Cholesterol 62, Sodium 131.7, Carbohydrate 19.4, Fiber 0.4, Sugar 4.4, Protein 4.9

MASA PANCAKES

Masa Pancakes image

I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.

Provided by Alan Delgado

Categories Pancake Hominy/Cornmeal/Masa Butter Buttermilk Cornmeal Egg Maple Syrup Breakfast Brunch Wheat/Gluten-Free Tree Nut Free Soy Free Quick & Easy Kid-Friendly Peanut Free Father's Day Mother's Day

Yield Makes about 12 (4") pancakes

Number Of Ingredients 11

Ingredients

¾ cup (193 g) fresh masa or ⅔ cup (76 g) masa harina
5 Tbsp. unsalted butter, plus more
1¼ cups buttermilk
¾ cup (111 g) gluten-free cup-for-cup flour (such as King Arthur Measure-for-Measure Flour)
2 Tbsp. fine grind cornmeal
½ tsp. baking powder
½ tsp. baking soda
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
2 large eggs
2 Tbsp. sugar
Pure maple syrup (for serving)

Steps:

If using masa harina, combine in a medium bowl with ½ cup hot water and, using a rubber bowl scraper, stir and mash together until no dry spots remain. Cover with a plate or plastic wrap and let cool, about 30 minutes.
If using fresh masa, crumble into a medium bowl.
Melt 5 Tbsp. butter in a small saucepan over medium heat. Pour in buttermilk and remove from heat. Set aside.
Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl to combine.
Add eggs and sugar to masa and whisk until only a few lumps remain. Add half of buttermilk mixture and whisk until homogeneous. Add remaining buttermilk and whisk again to combine. Add to bowl with dry ingredients and mix until no dry streaks remain.
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop ¼-cupfuls of batter onto griddle and cook until bubbles form on the surface and undersides are golden brown, about 3 minutes. If undersides are browning too quickly, reduce heat to low. Flip pancakes and cook until golden brown on the other sides, about 2 minutes. Transfer pancakes to individual plates or a platter. Serve with butter and maple syrup. Do ahead: Masa harina dough can be made 3 day ahead. Once cool enough to handle, wrap tightly in plastic and chill.

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