Corn Crepes

In blender combine eggs, egg yolks, milk, flour, cornmeal, sugar and salt.

Blend until smooth.

Mixture should be consistency of unbeaten whipping cream.

Set aside in refrigerator at least 1 hour.

Remove batter from refrigerator and stir well with whisk. Heat 9-inch nonstick pan over medium-high heat.

Rub lightly with butter.

Pour about 1/4 cup of crepe batter in center of pan, tilting and angling pan to spread batter evenly over entire bottom. Return pan to heat and cook 1 minute, until top of crepe appears dry.

Turn crepe and cook briefly on opposite side.

Remove to plate and repeat until all batter is used.

Leftover crepes can be stored in refrigerator wrapped in plastic wrap 2 days.

Makes 12 crepes.