Beat together eggs, sugar, milk and oil. Stir flour, cornmeal, salt and baking powder into egg mixture, using as few strokes as possible. Bake in greased 8×8 baking dish at 400 degrees for 25-30 min or until golden brown and a toothpick inserted in the middle comes out clean.
Crust:
Filling:
To make the crust:
Crush wafers until fine, blend very well with cocoa and powdered sugar until it’s a consistent mixture. Add melted butter, mix well. Press into bottom of an 8 inch springform pan.
To make the filling:
Mix softened cream cheese with sugar, add eggs one at a time mixing in between. Stir in vanilla. Add cocoa and sour cream, mix well. Bake at 325 for 30-35 minutes. Let chill until firm, preferably overnight.
Crust:
Filling:
To make the crust:
Mix the graham cracker crumbs and the sugar together, and stir in the melted butter. Press firmly into the bottom of an 8 inch springform pan.
To make the filling:
Preheat oven to 325. In large bowl, combine cream cheese, sugar and vanilla; beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter, and spread into bottom of crust. Chill 30 min-1 hr or until slightly set.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over batter in the crust. Bake in preheated oven for 30-40 min, or until center is ALMOST set. Allow to cool, then refrigerate for 3 hours or overnight.
Mix all ingredients and beat until smooth. Heat a lightly greased skillet and add a small ladle-full of batter, spreading around the pan. Cook until lightly browned and brown on the other side. Repeat until the batter is gone.
Serve with your favorite canned pie filling, lemon juice sprinkled with a little sugar, cranberry sauce or just whatever (we find that these crepes are just TOO sweet with maple syrup).