Fresh Corn Crepes with Goat Cheese
Don’t be intimidated by the recipe – these crepes are actually easy and fun to make. They’re garlicky, spicy, creamy and definitely worth it.
INSTRUCTIONS
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In a small bowl, whisk together the softened goat cheese, cream, chives, 1 teaspoon lemon zest, ½ teaspoon lemon juice, salt, pepper and honey. Set aside.
Cut the kernels off the corn.
In a food processor, pour in the eggs, flour, milk, cornmeal, salt, pepper and 1 cup of the corn kernels. Blend for 30-40 seconds. While blending, slowly add in the melted butter. Then add in the spring onion or scallion, green garlic, jalapeño, cilantro and the rest of the corn kernels. Blend another 30 seconds. The batter should look like thin, but chunky, pancake batter.
Heat a small sauté pan over medium heat and add in a little bit of butter. Ladle in about ¼ cup of the batter and tilt the pan until the batter covers the bottom of the pan. Cook the crepe until the bottom is golden brown, about 1 minute. Then flip the crepe and cook it another 30 seconds. Lay the finished crepe on a piece of parchment. Continue to cook all the crepes until the batter is finished. When finished with all the crepes, spread the goat cheese filling on each crepe and fold them into envelopes. Serve immediately.
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