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Roast Corn Crespelle
Ingredients
| * | 1 1/2 cups all-purpose flour |
| * | 1 1/2 cups milk |
| * | 6 eggs |
| * | 1 tbls. sugar |
| * | 1 tbls. salt |
| * | Pinch nutmeg |
| * | 2 oz. clarified butter |
| * | 4 cups roasted corn kernels |
| * | 1 cup roasted red peppers, diced |
| * | 1 cup scallion greens, sliced |
| * | null Salt and pepper |
Instructions
| 1 | Place flour, milk, eggs, sugar, salt and nutmeg in blender or food processor. Process until smooth. |
| 2 | Using clarified butter and an iron skillet, make the crepes by heating the pan, adding about 1 oz. of clarified butter and 2 oz. crepe batter. Coat the entire bottom of the pan. Lightly brown the crepe and flip it with a spatula to brown the other side. Turn it out onto a plate immediately. |
| 3 | For the filling, mix corn kernels, red peppers, scallions and seasonings together, place in the center of the crepe and fold each one into a square. |
Notes
- See Native Lobster Sauteed out of the Shell with Seasonal Mushrooms, Roast Corn Crespelle and Sauce Poivre Rose for serving suggestion.
Source
Chef Ted Gidley of Clarke Cooke, Newport, RI.