Crepes filled with corn and nutmeg

By Patricia_Scarpin

Ingredients

• Crepes:
• 1 cup (240ml) milk
• 1/2 cup (120ml) water
• 2 eggs
• 1 1/2 cups (210g) all purpose flour
• pinch of salt
• butter, oil or cooking spray, to coat the pan
• Filling:
• 1 onion, finely chopped
• 2 tablespoons unsalted butter
• 2 cups frozen, cooked corn kernels, thawed – I used canned corn kernels, drained
• 1/4 cup (35g) all purpose flour
• 2 cups (480ml) milk
• salt
• freshly ground fresh pepper
• pinch of ground nutmeg
• chives, to fasten the crepes – dip them quickly in hot water before using, so they will be more flexible

Details

Servings 12

Preparation

Step 1

Start by making the crepes: Place the milk, water, eggs, salt and flour in a blender or food processor and blend until smooth. Heat a lightly oiled or greased with butter 22cm (9in) frying pan over medium high heat. Pour or scoop the batter onto the pan, using ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat with remaining batter. Set aside.

Now, the filling: in a large, deep frying pan, melt butter over medium-high. Add the onion and cook, stirring, until golden. Add the corn, cook for 2 minutes, then sprinkle with the flour. Cook, stirring constantly, for another minute. Add the milk and cook, still stirring constantly, for 5 minutes or until slightly thickened. Season with salt, pepper and nutmeg, mix well. Place mounds of warm filling on the center of each crepe, closing it like a bundle/package and tie it up with one chive.