2 large eggs
1 cup milk
2T. melted butter
2/3 cup white, yellow, or blue cornmeal
2/3 cup all-purpose flour
1/2 t. kosher salt
In a large bowl, whisk together the eggs, milk, 1/3 cup of water, and the butter. Whisk in the cornmeal, flour, and salt, whisking until all the lumps have disappeared. Transfer the batter to an airtight container and refrigerate for at least 30 minutes or up to 1 day.
(Cook as you would the crepes above.)
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