Serves Two

Corn Meal Crepes

2 jumbo eggs
3 Tablespoons heavy cream
3 Tablespoons yellow corn meal
¼ teaspoon baking powder
¼ teaspoon cayenne pepper
½ teaspoon onion powder

4 teaspoons butter

Put eggs and cream into blender jar and push Stir button for just a few seconds. Add dry ingredients; Stir again for 15-20 seconds or until dry ingredients have been just barely incorporated.

Melt one teaspoon butter in small nonstick frying pan; pour ¼ of the batter into hot, bubbly butter. Tilt and swish pan around to spread batter. Do not flip; cook gently over medium low heat until bottom side is golden. Remove to plate. (Do not stack crepes or fold them, they will stick.)
 

Scrambled Eggs

3 jumbo eggs
1 Tablespoon heavy cream
¾ cup shredded Monterey jack cheese
½ cup chopped green chile
½ canned corn (Niblets)
 

2 Tablespoons melted butter in skillet

¾ cup additional shredded Monterey jack cheese for topping

Mix together eggs, cream, shredded cheese, green chile and corn. Melt butter in skillet and add eggs, stirring over medium heat. Eggs should be slightly undercooked. Turn off heat and fill crepes with egg mixture.

To assemble: fill each crepe with ¼ egg mixture and roll up. Top with more shredded cheese and place in oven on low heat (170°) to melt the cheese while you make the remaining crepes. Serve with your favorite salsa.
 

Variations:

• Place each of the corn crepe in a ramekin, molding into a cup shape. Fill with scrambled egg mixture and top with cheese. Place in oven to melt the cheese before serving.
  
   
• Use four corn tortillas  instead of the corn crepes, frying briefly in oil and then filling them with scrambled egg mixture. Or, warm whole wheat tortillas and fill with egg mixture. Fold like tacos or roll up as desired, top with cheese and place in oven to melt cheese before serving.