Dave had purchased some corn on the cob, and we decided to use it for this recipe! Scroll down a bit, and you'll also find a video :) Here's what you'll need:
Ingredients:
2 ears of corn on the cob
4 tbs melted butter
1 cup flour
2 cups milk (I used almond milk, because that's what we had)
4 eggs
1 tsp salt
butter for the pan
for serving:
queso fresco (or other salty cheese)
sour cream
tomatoes
chili powder (optional)
lime
Directions:
- Husk your corn, and allow it to char over an open flame
- Use tongs to rotate the corn until cooked and blackened.
The corn will pop as it is cooking! I filmed a video so you could see what I mean:
(watch video below, or in HD on YouTube)
- Use a knife to cut off the kernels from both ears of corn.
- Transfer corn to a food processor, and pour melted butter on top. I had to do this in 2 stages because we have a small food processor. Allow it to cool a bit, then blend.
It should look like this- still a bit chunky!
- Add flour, milk, eggs, and salt, and mix well. I eventually transferred the mixture to a large bowl to make mixing easier.
This picture was a tough one to take. One hand was holding the measuring cup, one hand was holding the chopstick, and one hand was holding the camera....? Ahh- the magic of cooking!
Not necessary, but fun to have: a crepe ladle!
- Heat a skillet over medium heat, and coat with butter. I put some in the middle and then spread it around with a paper towel.
- Pour some batter into the center of the skillet, and tilt it until you have a circle (or, a rustic circle like mine!) Cook until the edges start to brown slightly, then flip and cook the other side for another 20 or 30 seconds.
- Transfer your cooked crepes to a plate lined with paper towel.
- To serve, alternate crepes, sour cream, and cheese until you have a lovely stack. Throw on some chopped tomatoes, and squeeze on a bit of lime juice.
We ate this like a pie as you can see in the photo above, but when we ate it the next night (there was leftover crepe batter), we rolled them like burritos. That was a lot easier! :)
Ingredients:
2 ears of corn on the cob
4 tbs melted butter
1 cup flour
2 cups milk
4 eggs
1 tsp salt
butter for the pan
for serving:
queso fresco (or other salty cheese)
sour cream
tomatoes
chili powder (optional)
lime
Directions:
- Husk your corn, and allow it to char over an open flame Use tongs to rotate the corn until cooked and blackened.
- Use a knife to cut off the kernels from both ears of corn.
- Transfer corn to a food processor, and pour melted butter on top. Allow it to cool a bit, then blend.
- Add flour, milk, eggs, and salt, and mix well.
- Heat a skillet over medium heat, and coat with a thin layer of butter.
- Pour some batter into the center of the skillet, and tilt it until you have a circle
- Cook until the edges start to brown slightly, then flip and cook the other side for another 20 or 30 seconds. Transfer your cooked crepes to a plate lined with paper towel.
- To serve, alternate crepes, sour cream, and cheese until you have a lovely stack. Add chopped tomatoes, and squeeze a bit of lime juice on top.
Recipe adapted from Smitten Kitchen
