I’ve always had a soft spot for crepes, those thin, delicate pancakes that are the perfect canvas for all sorts of fillings and toppings. But my love for them reached new heights when I first tried corn crepes. Combining the familiar comfort of regular crepes with the delightful crunch and sweetness of corn, it was a match made in culinary heaven! Corn Crepes are quite a staple in certain parts of America and Mexico where corn is a major part of the diet. They’re a fantastic way to start the day, or even as a light lunch or dinner option. One of the best things about this recipe is its simplicity. With just a few basic ingredients and a blender, you can whip up the batter in no time. The addition of cornmeal gives these crepes a unique texture and a slightly sweet, nutty flavor that I absolutely adore. Plus, they’re a great way to sneak in some whole grains into your diet! I love to serve mine with a dollop of yogurt and fresh fruits for a delicious and nutritious breakfast. Or sometimes, I fill them with sautéed vegetables and cheese for a savory treat. The possibilities are endless! Can’t wait for you to try this recipe and fall in love with these corn crepes just like I did!
Ingredients
- 2 eggs
- 2 egg yolks
- 2 c. milk
- 1 c. flour
- 1/2 c. finely ground cornmeal
- 1 tsp. sugar
- dash of salt
- 2 Tbsp. butter
Crepe Making Process
- In blender combine eggs, egg yolks, milk, flour, cornmeal, sugar and salt.
- Blend until smooth.
- Mixture should be consistency of unbeaten whipping cream.
- Set aside in refrigerator at least 1 hour.
- Remove batter from refrigerator and stir well with whisk. Heat 9-inch nonstick pan over medium-high heat.
- Rub lightly with butter.
- Pour about 1/4 cup of crepe batter in center of pan, tilting and angling pan to spread batter evenly over entire bottom. Return pan to heat and cook 1 minute, until top of crepe appears dry.
- Turn crepe and cook briefly on opposite side.
- Remove to plate and repeat until all batter is used.
- Leftover crepes can be stored in refrigerator wrapped in plastic wrap 2 days.
- Makes 12 crepes.
Calorie: 120
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Corn Crepe Caper
Hello, my fellow food enthusiasts! Let’s dive into the heartwarming saga of my corn crepe caper. A tale that involves a blender, a surprisingly large number of eggs, and a generous dash of humor.
The Crepe Concoction
To begin our culinary journey, I gathered my provisions: 2 eggs, 2 egg yolks, 2 cups of milk, 1 cup of flour, 1/2 cup of finely ground cornmeal, 1 teaspoon of sugar, a dash of salt, and 2 tablespoons of butter. Yes, you read that correctly. This crepe recipe requires the commitment of not one, but two, entire eggs plus two additional yolks. I’m not yolking around here, folks!
In the blender, I combined the eggs, egg yolks, milk, flour, cornmeal, sugar, and salt. After a quick blend, I stood back to observe the mixture. It had the consistency of unbeaten whipping cream, or in layman’s terms, it looked like a vanilla milkshake that had given up on life.
Chillin’ in the Fridge
The mixture was then banished to the refrigerator for at least an hour. This gave me plenty of time to clean up the eggshells I’d somehow managed to scatter across the entire kitchen. I mean, who knew making crepes could turn into an impromptu Easter egg hunt?
The Butter Ballet
With the batter well-rested and my kitchen looking less like an egg warzone, it was time for the grand performance. The 9-inch nonstick pan took to the stage, heating over medium-high heat. It was lightly rubbed with butter, a sensual massage that would make even the most professional masseuse blush.
The Crepe Carousel
After the buttery spa treatment, about 1/4 cup of crepe batter was poured into the center of the pan. Here’s where things get tricky, my friends. To spread the batter evenly, I had to tilt and angle the pan in a way that would make a Cirque du Soleil performer proud. The crepe cooked for one minute, until the top looked drier than my humor.
Then came the flip. I’ve always admired those talented chefs who can flip a pancake or crepe with just a flick of the wrist. My attempt was more akin to a beginner juggler, but the crepe survived, and that’s all that matters.
The Crepe Cataclysm
With the first crepe a successful albeit wobbly endeavor, I proceeded to repeat the process. It was a carousel of buttering, pouring, tilting, and flipping. By the end, my crepe stack was taller than a toddler, and my kitchen smelled like a French patisserie.
The Crepe Aftermath
After all was said and done, I had made 12 crepes, and my kitchen looked like a butter bomb had exploded. But the lingering smell of cooked butter and the sight of those golden, lacy-edged crepes made it all worth it. The leftover crepes were stored in the refrigerator, wrapped in plastic wrap, where they would stay fresh for the next 2 days.
Closing the Crepe Chapter
There you have it, folks, the tale of my corn crepe caper. It was a journey filled with eggs, a dash of dramatics, and a whole lot of humor. The crepes were delicious, and the memories were even better. So, until our next culinary caper, keep cooking and keep laughing!
