CORN MEAL CREPES

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.)

TENDER BUTTER-CRUST

(Makes one 9" pie shell)

1 1/4 cups all-purpose flour

1/4 t. salt

1T. sugar

8T. cold butter cut into pieces

1lightly beaten egg plus enough ice water to equal 1/4 cup

     Process flour, salt, and sugar for a few seconds.  Scatter butter pieces across flour mixture.  Pulse machine until butter pieces are pea-sized.  With machine running, pour in egg mixture a little at a time until ball forms.  Stop machine and roll on floured surface.

CREPES

2 eggs

1 cup milk

1/2 t. salt

1 cup flour

1 T. sugar

2 T. melted butter

     Blend all ingredients in blender or food processor or with wire whisk.  Cover and refrigerate at least 1 hour before cooking.  To cook:  Heat a 7 inch skillet until moderately hot, then film it with butter, using a pastry brush.  Pour in several T. of batter, then quickly tilt the pan about so that the batter spreads evenly in the thinnest possible layer.  When batter is dry on top, flip to other side and cook about 30 seconds.  Separate crepes with waxed paper after cooling.  Crepes freeze very well stacked and wrapped in foil or plastic with the edges tightly sealed.  Defrost at room temperature before separating them.  Crepes may be filled with creamed meat or vegetable dishes or for breakfast with creamed cottage cheese and pie fillings or fruit syrups.

BEIGNETS

1/4 cup butter

1 1/4 cup water

1 1/2 cups sifted flour

3 eggs, beaten

2 T. sugar

1/4 t. cinnamon

     To make Beignets, put butter in a medium saucepan with water and bring to a boil.  Remove pan from heat and add flour; beat to make a smooth paste.  Cool slightly.  Gradually beat in eggs & sugar.  Heat oil in a deep-fat fryer to 350 degrees.  Drop batter in by teaspoonfuls, a few at a time.  When golden, remove with a slotted spatula and drain on paper towels.  Sprinkle with powdered sugar; serve warm.