Wednesday, May 14, 2008

Crepes filled with corn and nutmeg

Crepes filled with corn and nutmeg

Don’t you love going through cookbooks/websites with lots of photos? Isn’t it wonderful to know what to expect – visually speaking – from a recipe?

After taking a look at this, I knew I would end up making it. I’m a big fan of crepes and they look so adorable served this way!

I thought these were good, but in my opinion they would have been better with some sort of sauce. I think the sage brown butter sauce I used for this spaghetti would have worked really, really well here.

whb-two-year-icon

This is my entry for the Weekend Herb Blogging, this time hosted by Gay, from A Scientist in the Kitchen.

Crepes filled with corn and nutmeg

Crepes filled with corn and nutmeg

Crepes:
1 cup (240ml) milk
½ cup (120ml) water
2 eggs
1 ½ 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
¼ 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

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.

Makes 12

44 comments:

abby said...

what a fabulous, if unusual, idea!

Julie said...

Those are lovely Patricia

Peter G said...

Patricia, how clever! They are reall cute and very creative...well done!

nicisme said...

Very beautiful indeed!

breadchick said...

Patricia, those look so good! A great little bite for a small dinner party I would think!

Katie said...

Patricia, I love crepes and this is a great idea. I love the presentation.

Lorraine E said...

Patricia, those packages look SO adorable and dainty! I've always wanted to make something like that for a chic little dinner party appetizer but have worried I'm not dextrous enough. Was it hard to tie the tie and make sure the crepe was the right size?

Sandie (Inn Cuisine) said...

What a lovely way to use crepes. It just fills you with anticipation to see them presented as such perfect little pouches!

Peter M said...

The purses are very chic, a cool way to start off a dinner for company!

Sarah said...

So cute! I really do think the sage brown butter sauce would be great with these (but I can always find a reason for sage brown butter sauce :).

Joy said...

These are the cutest things ever! They call for a party.

Katy said...

Beggar's purses! I once had these at a very fancy work-related lunch filled with caviar... Mmmmm... But they look so elegant! Yours are even prettier than the ones on the website you got them from!

Brilynn said...

Those are perfect, like little presents!

And what on earth is up with "chiff0nade"? What's wrong with people?

StickyGooeyCreamyChewy said...

She is a well known troll on the food blog circuit. Many of us have been slammed by her. Ignore it.

I think your dumplings are lovely, Patricia. And they look delicious too! :)

MyKitchenInHalfCups said...

However do you have all these ideas! These are so pretty and I know that filling would be a knock out. I'm sure the brown butter would make them divine!!

EAT! said...

i love filling crepes with all different thinggs. your crepes look amazing. what an inspiration.

Gattina said...

oh so adorable!!! Pat, I agree with you, they seem needing some sauce. You are an artist, and genius!

canarygirl said...

Oh my...Patricia! I think this might be my favorite post ever! Little parcels of heaven is what you have made!!! Beautiful photos, too. :D

Emiline said...

These are adorable and the filling sounds mighty tasty.
I agree with you; sage and brown butter sauce would be good.
I could drink that stuff, you know.

Kat said...

I am terrified of crepes!!! I tried my hand at them only once, and it was a complete disaster. Your's are masterfully made and so cute with that little chive ribbon.

noble pig said...

Wow, it's the perfect little purse. I would love these to land on my plate!

culinarytravelsofakitchengoddess said...

What a fabulous and delicious sounding idea :)

Orchidea said...

They look so cute... and I am sure they are delicious!
Ciao.

Orchidea said...

They look so cute... and I am sure they are delicious!
Ciao.

Abby said...

So pretty! Little bags of goodness. ;)

Lydia (The Perfect Pantry) said...

Beautiful! If I were served those in a restaurant, I would be so happy!

Aimée said...

Wow, these are so cute! I LOVE savory crepes and these would make a great vegetarian entree. Beautiful!

Tartelette said...

I think you are right, a sage and brown butter sauce would be great with the crepes, although they look wonderful as they are!

Maya said...

PAtricia:

What lovely and delish little presents!

Manggy said...

Fantastic, pretty parcels you've made here, Patricia! The tops even look like roses! :)

Zita said...

Aww...so sweet, almost, too cut too eat :)

Holler said...

Lovely presentation Patricia, but it must have been fiddly to do. Well done :)

Peabody said...

Fantastic. When I saute fresh corn in butter and cream I almost always throw in a little nutmeg. These look great and I am loving the filling.

Patricia Scarpin said...

Abby, thank you!

Julie, thank you, darling.

Pete, I was in love with the recipe the minute I saw it.

Nic, tks, sweetie!

Hi darling! I think you are right!

Katie, I think they look adorable like this.

Lorraine, it was not - you just have to take your time and go slowly. Make the bundle, then squeeze the "neck" of the crepe lightly between your fingers. After that, it will be easier to tie the chives.

Sandie, thank you very much!

Pete, my husband loved these, too. And he's so picky! :)

Sarah, I'm a sucker for sage brown butter sauce as well, dear. :)

Joy, I agree that they call for a party.

Katy, I did not know that name, tks! And you are far too kind, sweetie! :)

Bri, people are insane, I guess.

Susan, I will, thank you for the advice.

Tanna, I search all around for recipes. :)

EAT!, tks for stopping by!

Gattina, so are you, my dear friend!

Nikki, I'm glad you feel this way, darling, tks!

Emiline, I do know - and I also know you have fresh sage in your garden. YUM!

Kat, don't give up - they are tricky little things. But once you get the hang of it, it will be easy!

Cathy, tks, darling!

Kitchen Goddess, thank you!

Orchidea, ciao, bella!

Abby, thank you!

Lydia, you are so kind, my dear friend.

Aimée, I love savory crepes, too!

Helen, thank you, sweetie!

Maya, tks!

Mark, you are so sweet, tks!

Zita, tks for your visit!

Holler, it was not - it just needs time and patience. :)

Pea, I know you love nutmeg. ;)

Candace said...

Those are precious! I love the filling... it sounds absolutely yummy!

LyB said...

Corn and nutmeg sound wonderful together and those little crepe bundles look so cute! :)

Flanboyant Eats said...

how novel. i love this! greatness you've shared here...

Y said...

Very pretty! I like the little chive ties.

Kalyn said...

Very pretty, but I agree that sage and browned butter sauce would add a lot to this! Love to try it with that sauce (what diet?)

sher said...

I fell in love with the picture of your little darlings, as soon as I saw it! And the recipe sounds marvelous! Bravo!!!!!

Ngoc said...

I loved these crepes! I couldn't get mine to cooperate and bundle themselves up, so I just folded them like regular crepes, but they were still spectacular. Thank you for sharing the recipe. :)

Bordeaux said...

Your crepes look like a reason to host a little get-together just to here guests ooh-ing and aah-ing about them. I adore it!

Jaime said...

wow, what a beautiful presentation!

Preeti Jaipal said...

Hiii.. nice recipe with lovely presentation....

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