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Sandia de Tejas Cornbread Crepes

Sandia de Tejas Cornbread Crepes

Skeptical about a Texas inspired crepe? Well, have you ever heard of a little town called Paris, Texas? How about London, Texas or Dublin, Texas? My point being; Texas is big and it's a cornucopia of food culture. Basically, I made a southern version of a crepe by thinning out cornbread batter. It's buttery, it has a nice crunch and it's welded together with the Summer seasonal from Eagle Mountain Dairy, Sandia de Tejas. This sandia hatch laced gouda from the father/son team is perfectly spicy. Top with some cilantro, a fried egg and call it breakfast.

1 cup yellow corn meal
1 cup all purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon sea salt
1 farm fresh egg
2 cups Mill King Whole Milk, or more
3 tablespoons vegetable oil
Lucky Layla Golden Butter
1/2 lb Sandia de Tejas, grated


Combine dry ingredients with a whisk, set aside. Whisk egg with milk and mix with dry ingredients until smooth. You may need to add more milk, you want the consistency of pancake batter. Lastly, add vegetable oil, stir to combine. Heat a seasoned cast iron skillet over medium heat. Add a dollop of butter to coat skillet. Pour a thin layer of cornbread batter into skillet, about pancake size. Cook until top begins to bubble. Flip and cook until just lightly browned on the other side. Top omelet with a generous bit of cheese, fold over and cook just until cheese begins to melt.

*Yields 8 crepes. 

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