CORNMEAL CREPES

1 1/2 cups milk

1/3 cup yellow cornmeal

1/3 cup flour

2 tab. melted butter or margarine

1/4 tea. salt

3 eggs

In medium bowl, with fork, beat ingredients until smooth. Cover; refrigerate batter at least 2 hours to give cornmeal and flour time to absorb the liquid so that batter is thicker and easier to handle. Brush bottoms of 7" crepe pan and 10" skillet with melted butter or margarine; over medium heat, heat both pans. Stir batter to mix ingredients well; pour scant 1/4 cup batter into crepe pan; tip pan to coat bottom; cook crepe 2 min. or until top is set and underside slightly browned. With spatula, loosen crepe. Invert crepe into hot skillet; cook other side 1 min. Meanwhile, start cooking another crepe in pan, adding more butter or margarine to crepe pan if necessary, and stirring batter occasionally to keep ingredients mixed. Slip cooked crepe onto waxed paper. Repeat with remaining batter to make about 12 crepes, placing waxed paper between each crepe.

CREPE TORTE

Prepare 6 to 8 large crepes, browning both sides. Place one on platter; layer with strips of ham and grated cheese. Stack on another crepe; layer with pate, guacamole or other spread. Add a third; top with cheese, a cheese spread or whipped cream cheese….use your imagination to fill layers. Serve in wedges.