Serious Eats: Talk

Has anyone tried making corn crepes?

I would like to make crepes from corn meal or masa or arepas flour (preferably one of the two with the lye(lime) undertones. I would like a thinner, more pliable product to roll. I find corn tortillas are impossible after refrigerating, and just too thick. I'm not trying to replicate the taste, but lend a hint of the corny flavor to a crepe-like product. Any ideas?

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