Homemade Corn Crepes are a fun mash-up of traditional crepes and tortillas. This recipe is easy enough for beginners but can be a fun project for seasoned cooks looking to experiment with different fillings, such as Mexican-inspired enchiladas or various savory toppings.
Homemade Corn Crepes
When I first started making homemade enchiladas I used to use the store-bought corn tortillas. I would briefly fry them in oil, and proceed to make my enchiladas like I do now. It was okay, but there is something about the store-bought tortillas that just didn’t really compliment the rest of the dish. They ended up greasy, full of oil, and they fell apart after baking when I was serving the enchiladas. Not my favorite thing.
A friend turned me onto these homemade corn crepes, and I’ve never looked back. They are easy to make, stay together very well during baking, and perfectly compliment my homemade enchiladas.
Corn Crepes are like classic crepes and tortillas had the most delicious baby, utilizing both flour and yellow cornmeal to achieve a unique flavor and texture. Plus – no tortilla press required.
Why you’ll love this dish…
- Simple Ingredients: Common kitchen staples come together to create something special.
- Quick Preparation: From mixing to cooking, these crepes come together in a flash.
- Versatility: Perfect for various fillings, adapting to both sweet and savory preferences.
- Kid-Friendly: A fun and easy way for kids to help in the kitchen.
- Diet-Friendly: Easily adapted to gluten-free by substituting gluten-free flour.
Get all of my Traeger Recipes here!
Corn Crepes shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Eggs
- Milk
- Flour
- Yellow Cornmeal
- Salt
- Sugar
- Butter
- Vegetable Oil
Make these Ground Beef Enchiladas with them!
How to make homemade Corn Crepes
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Mix Ingredients: In a bowl, whisk together eggs, milk, flour, cornmeal, salt, sugar, and melted butter until smooth.
- Preheat the Pan: Heat a non-stick skillet over medium heat and brush with vegetable oil.
- Cook the Crepes: Pour 1/4 cup of batter into the hot pan, tilting to spread evenly. Cook for 1-2 minutes until the top sets, then flip and cook for another 30 seconds.
- Repeat: Continue with the remaining batter, adding oil to the pan as needed.
- Serve: Stack the cooked crepes on a plate and cover lightly to keep them warm, or fill immediately with your choice of ingredients.
Scoop this Chicken Chile Verde into our corn crepes!
Corn Crepes FAQ
How should I store leftover Corn Crepes?
Store them in the refrigerator, tightly wrapped or in an airtight container, for up to 3 days.
Can I make Corn Crepes in advance?
Yes, prepare the batter up to a day ahead and store it covered in the refrigerator. Alternatively, cook the crepes and reheat gently when ready to serve.
How can I reheat Corn Crepes?
Reheat gently in a skillet over low heat, or cover with foil and warm in the oven.
Smoked Shredded Beef Enchiladas
Serve this with…
- Fresh Smoked Salsa and Sour Cream
- Smoked Salmon and Cream Cheese
- Smoked Salsa Verde
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More Ways To Use These Corn Crepes
Corn Crepes
These corn crepes are like the best homemade tortillas, but hitting the easy button! I love these for homemade enchiladas.
Ingredients
- 2 large eggs
- 1 cup milk
- 1/2 cup flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 2 teaspoon butter, melted
- 3 tablespoons vegetable oil
Instructions
- Combine all ingredients except the vegetable oil and mix well.
- Heat a small non-stick pan over medium heat with a couple of tsp of oil in it. When it is well heated, pour approximately 1/4-1/3 cup of the crepe batter into the pan and tilt to distribute. Cook for 1-2 minutes, until the top looks solid. Flip over and cook 30 seconds on other side.
- Remove from pan onto a paper towel and repeat with the rest of the batter, adding additional oil when necessary.
- Use immediately for enchiladas, or your favorite mexican filling.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 175mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 4g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Kim
Wednesday 22nd of March 2023
Love enchiladas but I agree that the corn tortillas fall apart. These are great!
Nicole Johnson
Wednesday 22nd of March 2023
Same! Thanks for the feedback!
johnnie
Sunday 27th of March 2016
I am very interested in your recipe and was surprised by your intimate sharing, which btw stirred me to share with you as well. When we examine the life and mentality of Christ, as we are directed by scripture to do, we are instructed to be like Him. Pick up our cross and follow Him.
In the Garden, before His crucifixion, He prayed, What is prayer? It is communion with God "Our Father, Who art in Heaven". It is there, in our personal closet with Him that we experience Him as He sees us. He says we are, "created in His Image".
The issue most of us have, is that we don't really accept the fact that we are "His image ", We usually see ourselves as needy, helpless, sometimes soiled and not so solid, depending on our recent behavior, beggar children at the feet of a Merciful God, beseeching Him for Grace, more Grace, favors, help, help again for sometimes the same old things, which in reality are really just deeply ingrained "bad habits" that we hang onto, those pesky weaknesses or sins. So what we miss is the fact that He is really seeing us as, " His Image", white as snow, His redeemed divine child, in the Spirit of which we are part.
Being united with Christ, we have all we need to be more than conquerors, we also Have dominion, we just "forget" so to speak , who and what we really are, so we get on this treadmill and never seem to get off. We can and must get off the treadmill to have the Peace that passes understanding. So How?
!, We come into His presence in the full knowledge of who we are, His Image. 2. We take the time in prayer to "rest there" and commune with Him so we have a clear mind 3. We Listen for His direction, "Be still and know that I am God" 4. Be receptive, and always thankful for our tests that bring us to His throne. 5. Think on these things; who we really are and not our regrets and bad habits that drag us down everyday, over and over again. 8, Hold on to the Peace after you leave the closet with a song in your heart and the conscious remembrance of who we really are.
Habits lose their strength and are "starved to death" from lack of use! How about that? We transform ourselves by not dwelling or practicing the things that make us anxious. That's not to say they well never plague us from time to time, but we can and have to power to choke the life out of them again and again by denying ourselves misery and do what Jesus did/does. He lived the life we lived with the same misery and temptations but He overcame, it was not magical. It was work and it cost Him everything to gain everything. `
I'm glad you shared because it helped me remember who I am....
now I'll try those crepes. Blessings, Johnnie