- 12
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
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.