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.



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:
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