Serious Eats: Talk
Has anyone tried making corn crepes?
I would like to make crepes from corn meal or masa or arepas flour (preferably one of the two with the lye(lime) undertones. I would like a thinner, more pliable product to roll. I find corn tortillas are impossible after refrigerating, and just too thick. I'm not trying to replicate the taste, but lend a hint of the corny flavor to a crepe-like product. Any ideas?