A Tortilla And A Pancake Had A Baby – Creptillas
Hello friends! I have a quick and easy recipe to share with you today. Being Texas natives, we love tortillas and more specifically corn tortillas. But, we haven’t seen masa (ground corn treated with lime) since leaving the Americas. Which has led me to find a replacement for our number one go-to staple. Because, I don’t think we can survive without some form of tacos.
This simple recipe is partly influenced by all the crepes we’ve been seeing here in French Polynesia. I thought…why not make a slightly thicker version with corn flour? The result…a new Mexi-French staple! It’s creptillas! Or just corn crepes if you wanna be boring about it.
Crepes (or creptillas) make great conduits for all sorts of fillings and toppings…sweet or savory. You can keep the batter thick and make pancakes or thin them out and go more crepe style. They are fantastic both ways.
The key to this recipe for me has been the coconut milk. Because thick coconut milk (often called “coconut cream” in the states) has nice fat content, I don’t need to add oil or butter to the batter. It’s also super easy to make them vegan friendly: replace the eggs with 1 tablespoon of baking powder. Gluten free, dairy free and vegan at that point…it’s the perfect crowd pleaser for your next hipster party!
- 1 cup of corn flour (or fine ground corn meal)
- ½ teaspoon salt
- 2 eggs
- Coconut milk (the kind you get in a can, not the watery milk alternative)
- 1 cup to make corn flour pancakes
- 1.5 – 2 cups to make corn flour crepes (I find different brands of corn flour are more absorbent than others)
- Mix flour and salt (dry ingredients) in one bowl. In a separate bowl mix coconut milk and eggs (wet ingredients). Mix dry and wet ingredients together. Let stand at room temperature for 5-10 minutes. If batter seems too thick after standing, thin with a little bit of water or more coconut milk.
- Lightly brush griddle with melted butter or vegetable oil, and heat over medium heat until hot but not smoking.
- Cook cakes/crepes until slightly golden. When making Creptillas, I use a large silicone spoon to ladle out the batter and then use the back of the spoon to spread out the batter quickly.
- Fill with sweet or savory (or go nuts and do both…oh, toasted nuts are good too…ahh, you get the idea) and enjoy.
That’s it! Creptillas are almost easier than making corn tortillas. It’s a good alternative if you simply want to try something new or perhaps you can’t get your hands on good masa (like us here in the South Pacific). Give it a try and let me know what you think. I especially love when you tag me on instagram or in stories so I can see your masterpieces!
Lots of LOVE from our tiny kitchen to yours!
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