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Corn Crepes

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Corn Crepes
Corn Crepes - excellent with duck confit but we love them on their own. Or with anything requiring BBQ sauce.
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Prep Time
20 min
Total Time
25 min
Prep Time
20 min
Total Time
25 min
Ingredients
  1. * 2 tablespoons canola or olive oil, plus more for greasing pan
  2. * 1/2 cup fresh or frozen corn kernels, thawed
  3. * 1/4 teaspoon kosher salt, plus more for seasoning
  4. * 1/2 cup small diced, cored and seeded red bell pepper
  5. * 1/4 cup thinly sliced scallions, white and green parts
  6. * 1 to 2 cloves garlic, sliced
  7. * 1/2 cup whole milk
  8. * 2 large eggs
  9. * 1/2 cup all-purpose flour
  10. * 2 tablespoons oil
Instructions
  1. Heat the oil in a saute pan over medium heat.
  2. Add the corn, season with a little salt, and allow to sweat. Stir in the bell pepper, scallions, and garlic and continue to sweat for 2 to 3 minutes.
  3. Transfer the softened vegetables to the bowl of a food processor. Add the milk, eggs, flour, oil, and 1/4 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.
  4. Meanwhile, add about 1 cup of BBQ Sauce to a small saucepan and warm it over medium-low heat. Remove the meat from the duck leg by using a fork to shred it away from the bone, keeping the pieces chunky. Add the shredded duck meat to the BBQ Sauce and heat through.
  5. Once ready to make the crepes, lightly coat a 7 or 8-inch saute 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.
  6. 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.
Adapted from Cooking Channel
Adapted from Cooking Channel
Sycamore Farms http://sycamorefarmsny.com/