Ever the teacher, Adonais Nité Márquez provides instructional video recipes featuring Indigenous- and New Mexican–inspired comfort foods on his popular Instagram page (@chefnite2015)—including these delicate blue corn crepes. 

FOR PRICKLY PEAR SYRUP 

  • 1 cup prickly pear puree (such as the Perfect Purée’s, available online) 
  • ½ cup water 
  • 1 cup sugar 
  • 1 tablespoon lemon juice 

FOR CREPES 

  • ¼ cup blue cornmeal 
  • ¾ cup Blue Bird Flour 
  • 1 tablespoon sugar 
  • 1 teaspoon juniper ash, optional 
  • 1 cup milk 
  • 2 eggs 
  • 2 tablespoons melted butter 
  • 1 teaspoon vanilla 
  • Olive oil, for pan 

Makes about 8 crepes

FOR PRICKLY PEAR SYRUP

  1. In a small pot, combine all ingredients and bring to a simmer until thickened (around 15 minutes). Strain and let cool in the refrigerator.

FOR CREPES

  1. In a medium-size bowl, combine dry ingredients, mix well.
  2. In a separate medium bowl, combine wet ingredients, mix well.
  3. Add the dry mixture to the wet, mixing well to ensure no lumps. Rest for a few minutes.
  4. Heat a nonstick or crepe pan greased with olive oil on medium. Ladle a little batter into the center and swirl to create a thin, even layer.
  5. Cook for 1 minute or until the edges lift slightly. Flip over and cook for another 30 seconds. Place on a plate and repeat with the remaining batter.
  6. Assemble crepes on a plate and drizzle with syrup and your choice of topping (honey, whipped cream, berries, piñon nuts, and/or powdered sugar). 

This recipe originally appeared in "Blue Corn State of Mind" by Candolin Cook.