Charred Corn Crepes

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: 

1. Husk your corn, and allow it to char over an open flame Use tongs to rotate the corn until cooked and blackened. 
2. Use a knife to cut off the kernels from both ears of corn. 
3. Transfer corn to a food processor, and pour melted butter on top.  Allow it to cool a bit, then blend. 
4. Add flour, milk, eggs, and salt, and mix well. 
5. Heat a skillet over medium heat, and coat with a thin layer of butter. 
6. Pour some batter into the center of the skillet, and tilt it until you have a circle 
7. 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. 
8. 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