2 Tablespoons olive oil, plus more for greasing pan
½ cup fresh or
frozen corn kernels, thawed
¼ teaspoon kosher
salt, plus more for seasoning
½ cup small diced,
cored and seeded red
bell pepper
¼ cup thinly sliced
scallions, white and green parts
2 cloves
garlic, sliced
½ cup whole milk
2 large eggs
½ cup all-purpose
flour, sifted before
measuring
Heat the oil in a sauté
pan over medium heat. Add the corn, season with a little salt,
and allow to sweat.
Transfer the
softened vegetables to the bowl of a food processor.
Add the milk, eggs, flour,
oil, and ¼ teaspoon salt to the food
processor and pulse until smooth.
Let rest for 30 minutes, and
if possible, cover and refrigerate for 2 to 4 hours.
Once ready to make
the crepes, lightly coat a 7 or 8-inch sauté pan over medium heat with a little
bit of oil or duck fat. Ladle in about 2 Tablespoons of batter and swirl to
coat the bottom of the pan. Cook it until it's slightly browned. Flip the crepe
and continue cooking for another minute until it's just cooked through.
Transfer the crepe to a plate and repeat with the remaining batter, stacking them on top of the other. You
should have 4 to 6 crepes.
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