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.
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.