10 Yellow Cornmeal Crepes
3 tablespoons dijon-style mustard
50 cocktail frankfurters
3/4 cup chili sauce
1 tablespoon lemon juice
2 teaspoons worcestershire sauce
1 teaspoon prepared horseradish
1/4 teaspoon onion salt

Prepare crepes. Spread a scant teaspoon of mustard on unbrowned side of each crepe. Cut each crepe into 5 strips. Place 1 cocktail frankfurter at one end of each strip. Roll up as for jelly roll. Arrange appetizers seam side down in a shallow baking pan. Bake in 425° oven about 15 minutes or till heated through. Meanwhile, for sauce, combine chili sauce, lemon juice, worcestershire sauce, horseradish, and onion salt. To serve, spear hot appetizers using wooden picks and dip into sauce. Makes 50 appetizers.

1/3 cup all-purpose flour
1 1/2 cups milk
2/3 cup yellow cornmeal
2 eggs
1 tablespoon cooking oil

In bowl combine all ingredients and 1/4 teaspoon salt; beat with rotary beater till blended. Heat a lightly greased 6-inch skillet or crepe pan (don’t use an inverted crepe pan). Remove from heat. Spoon in about 2 tablespoons batter; lift and tilt skillet to spread batter evenly. Return to heat; brown one side only. Invert pan over paper toweling; remove crepe. Repeat to make 16 to 18 crepes, greasing pan occasionally. Stir batter often to keep cornmeal from settling. Don’t freeze these crepes as they crumble when frozen.

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