Best Corn Crepes Recipes

CORN AND CHEESE-STUFFED CREPES WITH POBLANO CREAM

Steps:

• Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.
• For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
• Preheat oven to 350 degrees F.
• For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.
• Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
• Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes.
• To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.

CORN CREPES AND LOBSTER STACK

Steps:

• Make the Cornmeal Crepes and the Poblano Chile Cream.
• Preheat the oven to 350 degrees.
• In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes. Top each crepe with 1/4 cup of the cooked lobster. Top the lobster with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 crepes, 1/4 cup lobster, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 crepes. You should have 4 stacks.
• Pour the Poblano Chile Cream over all the stacks.
• Bake for about 15 minutes. Transfer each stack to a plate, and serve immediately, garnished with lime.
• In a blender, place the chiles and cilantro. Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very smooth. Let the batter rest at room temperature 30 minutes to 1 hour.
• Heat an 8 to 9-inch, well-seasoned crepe pan or small skillet over a medium heat. Coat with a little vegetable oil. When the pan is hot, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the other side. Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use.
• In a blender, place the tomatillos and cilantro. Blend until chopped. Add the chiles, sour cream, chicken stock, oil, lime juice, garlic, and salt. Blend until smooth.
• Store refrigerated until ready to use.

SPINACH CORN CREPES

Steps:

• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir spinach and corn until heated through, about 5 minutes. Stir in 1 tablespoon butter until melted, about 1 minute.
• Mix Gruyere cheese into spinach mixture; add lemon juice, salt, and pepper. Cook and stir over low heat until cheese melts, 2 to 3 minutes.
• Spoon spinach mixture into each crepe and top with hummus. Fold crepe around filling. Spoon hummus on top of each crepe and garnish with parsley.

DESSERT CORN CREPES

Steps:

• Place corn in a blender; cover and process until smooth. In a large bowl, whisk cornstarch, flour and milk until smooth. Stir in eggs, pureed corn, butter and salt until blended. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread 1 tablespoon apricot jam over each crepe. Fold in half, then fold in half again, making triangles. Dust with confectioners' sugar. In a small bowl, combine the lemon cream ingredients. Serve with crepes.

ASPARAGUS IN CORN CREPES

Steps:

• In a food processor or blender, cover and process corn until pureed. Add the flour, cream, eggs, butter, salt and pepper; pulse until blended. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between., In a small saucepan, heat milk and cream cheese over low until melted; stir until blended. Stir in the salt, pepper and nutmeg; keep warm. Steam the asparagus for 3-4 minutes or until crisp-tender., Place stack of crepes on a microwave-safe plate. Microwave on high for 10-15 seconds or until warmed. To assemble, fold each crepe around four asparagus spears. Place seam side down on a serving dish; drizzle with cream sauce. Garnish with pistachios. Serve immediately.

LOBSTER-CORN CREPES WITH DILL BUTTER

Steps:

• Blanch one of the lobsters for 20 seconds, then immerse it in ice water. Remove the tail and claw meat. Puree the raw meat in a food processor with the scallops, scraping the sides and bottom of the bowl with a spatula. Strain the mixture through a sieve. Add the salt and pepper and the heavy cream, using the on-off method until it is blended. Add the corn, flour and eggs.
• Meanwhile, boil the seven remaining lobsters for no more than 10 minutes each. Remove the tail and claw meat. Set aside. (Save the shells for making the crab soup.)
• In an 8-inch frying pan, heat two tablespoons of peanut oil. When the oil is sizzling, pour in three tablespoons of batter. Spread quickly to make a 6-inch crepe. Cook three minutes on each side. Using a mold, cut off the ends to make a perfect circle.
• Put two crepes on a plate decorated with pieces of the lobster. Place plates in the oven for a few minutes. Serve with a few tablespoons of dill butter.

CORN CREPES WITH BBQ DUCK CONFIT

Steps:

• Heat the oil in a saute pan over medium heat. 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.
• 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.
• 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.
• 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. 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.
• To serve, put a crepe flat on a plate. Top with a couple spoonfuls of BBQ duck confit. Roll the crepe and garnish with a dollop of sour cream and a couple cilantro leaves. Drizzle with some remaining BBQ sauce. Repeat with the remaining ingredients.
• BBQ Sauce directions: Add the oil to a small saucepan over medium-low heat. When the oil is hot, add the onion and jalapeno with a good pinch of salt, sweating until translucent, about 2 minutes. Add the coriander, chipotle powder, brown sugar, vinegar, coffee, and ketchup. Stir to combine, then reduce the heat and simmer for 10 minutes. Strain, discard the solids, and let cool. Store covered in the refrigerator for up to 1 month.
• Duck Confit directions: Rinse the duck legs and thighs and pat dry. Add them to a 2-gallon resealable plastic bag.
• Mix together the salt, sugar, coriander, cinnamon, paprika, garlic, shallot, and bay leaves in a small bowl. Add the mixture to the duck pieces and coating them well. Close the bag and refrigerate for 24 to 48 hours, flipping it once a day.
• Preheat the oven to 200 degrees F. Remove the legs and thighs from the bag, rinse thoroughly, and pat dry. Put them in a 4-quart Dutch oven or other suitable pot and cover them with the fat. Put the pot in the oven and cook for 8 to 10 hours.
• Remove the pot from the oven and allow the duck to cool in the fat. Refrigerate in the fat until ready to use, at least 1 month.

CORN CREPES WITH POBLANO CREMA RECIPE - (4.7/5)

Steps:

• For crepe batter, in a blender or food processor, combine milk, flour, masa harina, eggs, and the V4 teaspoon salt. Cover and blend or process until smooth, scraping side of blender or processor as needed. With motor running, add melted butter in a steady stream through the opening in the lid, blending or processing until incorporated. Let stand for 30 minutes. Meanwhile, preheat oven to 425°F. Line a baking sheet with foil. Halve chile pepper lengthwise; remove seeds and membranes. Place pepper halves, cut sides down, on prepared baking sheet. Roast for 20 to 25 minutes or until skin is blistered and dark. Bring the foil up around pepper to enclose. Let stand for 20 to 30 minutes or until cool enough to handle (this loosens the skin). Using a paring knife, loosen edges of the skin from the pepper; gently and slowly pull off the skin and discard. Chop pepper. For poblano crema, in a small saucepan, combine whipping cream and chopped chile pepper. Bring just to boiling; reduce heat. Simmer, uncovered, for about 5 minutes or just until thickened. Add the % cup cheese, stirring until melted. Cool slightly. Transfer poblano crema to a food processor or blender. Cover and process or blend until smooth. Season to taste with salt. Heat a lightly greased 6-inch skillet over medium to medium-high heat; remove from heat. Spoon 3 tablespoons of the crepe batter into skillet; lift and tilt skillet to spread batter. Return to heat. Brown crepe on one side (about 1 minute); turn and brown briefly on the other side. Invert the crepe onto a paper towel. Repeat with the remaining batter, greasing skillet occasionally. In a large skillet, heat oil over medium heat. Add carrot and onion; cook for about 4 minutes or until softened. Add zucchini and summer squash; cook for about 4 minutes more or until tender. Season to taste with salt and black pepper. Fill crepes with vegetable mixture and roll up. Reheat poblano crema, if desired, and drizzle over crepes. Sprinkle with additional cheese, if desired.

CREPES WITH CORN MUSHROOM

Steps:

• 1. Prepare the crepes. Cover and reserve. Prepare the chile sauce. Reserve in the pan off heat. Prepare the chiles. 2. In a skillet, heat the butter and cook the onion, stirring, until it starts to brown, 3 to 4 minutes. Add the chiles to the onion along with the cuitlacoche and 2 teaspoons of water. Cook over medium heat, stirring, 4 to 5 minutes, until the liquid is evaporated. 3. Preheat the oven to 350°. Butter a 7- × 11-inch baking dish. Lay 1 crepe on a flat surface. Put about 1 1/2 tablespoons filling on the crepe, roll into a cylinder and place in the baking dish, seam side down. Repeat, filling and rolling the remaining crepes and place them side by side in the dish. Pour the sauce over the crepes. Sprinkle with cheese and bake 18 to 20 minutes, or until the crepes are completely heated through, the sauce bubbles and the cheese is melted. Place 2 crepes on each of 6 serving plates. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CORN AND MUSHROOM CREPES

Steps:

• Combine shredded cheese, mushrooms, hard-cooked eggs, corn and peppers in medium bowl; cover and refrigerate until ready to use.
• Preheat oven to 350ºF. Place 1 cup of the milk, flour, sour cream, eggs and salt in blender; cover. Blend until smooth. Let stand 10 min.
• Spray 8-inch nonstick crepe pan or saute pan with cooking spray. Heat on medium-high heat. Add 3 Tbsp. batter; tilt pan to evenly cover bottom with batter. Cook crepe 30 sec. on each side or until lightly browned in both sides. Stack cooked crepes with parchment paper in between each one. Continue with remaining batter to make a total of 12 crepes.
• Fill each crepe with 1/3 cup shredded cheese mixture; roll tightly. Place filled crepes in 13x9-inch baking dish; cover with foil. Bake 25 min.
• Meanwhile, bring remaining 1 cup milk to boil in medium saucepan; reduce heat to simmer. Stir in cream cheese; beat with wire whisk until well blended. Remove from heat. Pour hot cream cheese sauce over baked crepes.

CORN CREPES WITH CHICKEN AND CORN

Steps:

• 1. Prepare the corn crepes. Set aside on a plate. Prepare the tomatillo sauce. Set aside in a bowl. Prepare the shredded chicken. Set aside in a bowl. In a small skillet, melt the butter over medium heat. Add the corn and salt. Cook, stirring, until heated through, about 2 minutes. 2. Preheat oven to 375°. In an 11- × 7-inch ovenproof baking dish, spread about 3/4 cup of the tomatillo sauce on the bottom. Fill one crepe with about 1/4 cup of the chicken mixture. Roll into a cylinder and place seam side down in prepared baking dish. Repeat, filling and rolling remaining crepes, and place them side by side in the dish. Cover each of the filled rolled crepes with about 1/4 cup of tomatillo sauce. Bake until completely heated through, about 20 minutes. To serve, put 2 crepes on each of 4 plates. Reheat the corn and scatter the corn equally over each serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CORN CREPES

Steps:

• 1. Put all the ingredients except the vegetable oil in a blender and blend 15 seconds. Scrape down the sides of the jar and blend 20 seconds. Transfer the batter to a deep bowl and let stand at room temperature at least 1 hour before baking (in a separate recipe). Cover and refrigerate up to overnight if made ahead. 2. Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and heat over medium-high heat. When the oil is hot, give the batter a good stir to remix, and pour about 2 tablespoons of batter into the pan and quickly tilt the pan in all directions so batter runs evenly over the entire surface. (Use a pot holder as some skillet handles get very hot.) 3. Cook about 5 seconds, or until the surface looks dry and the edges are lightly browned. With a small flexible spatula, lift and turn crepe. Cook about 5 seconds and flip crepe out onto a plate. Repeat with the rest of the batter. Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed. Stack the cooked crepes they are ready to use. NOTE: Crepes may be cooked ahead, cooled, wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 1 month. Return crepes to room temperature before separating to prevent crepes from sticking together. Handle carefully they are tender. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.