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Roast Corn Crespelle
*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
1Place flour, milk, eggs, sugar, salt and nutmeg in blender or food processor. Process until smooth.
2Using 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.
3For 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.
Chef Ted Gidley of Clarke Cooke, Newport, RI.