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Corn Crespelle with Mascarpone and Capers Recipe

Corn Crespelle with Mascarpone and Capers Recipe

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Corn Crespelle with Mascarpone and Capers

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Ingredients

Count

Nutrition

315

Calories

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Ingredients:

Serving

1 cup corn kernels (from 2 ears )
2 large eggs
1/2 cup all-purpose flour
1/2 tsp salt
1 cup milk
2 tbsp melted unsalted butter, plus more for frying
1 1/2 cups mascarpone cheese, at room temperature (1/2 lb)
7 medium scallions, thinly sliced
1/4 cup salt-packed capers--soaked in cold water for 5 minutes, drained and coarsely chopped (see note)

Directions:

In a food processor, pulse the corn kernels to a coarse puree. In a medium bowl, beat the eggs to mix. Stir in the corn puree, flour and salt, then whisk in the milk. Stir in the 2 tablespoons of melted butter, cover with plastic wrap and refrigerate the corn batter for at least 1 hour or overnight.
Preheat the oven to 300°. Let the batter return to room temperature, then whisk it gently. Heat an 8-inch crêpe pan or nonstick skillet. Dip a paper towel into about 2 tablespoons of melted butter and rub the bottom and side of the crêpe pan generously with the butter. Set the pan over moderately high heat. Pour in 3 tablespoons of the batter and tilt the pan to distribute it evenly; pour any excess batter back into the bowl. Cook the crespella until browned on the bottom, about 1 minute. Turn the crespella and cook the second side for about 10 seconds, then slide it out onto a baking sheet. Repeat with the remaining batter to make 12 crespelle, overlapping them slightly on the baking sheet. Just before serving, cover the crespelle loosely with foil and rewarm them in the oven for about 3 minutes.
Spread the paler side of each crespella with 2 tablespoons of mascarpone. Top with 1 tablespoon of scallions and roll up or fold into quarters. Set 2 crespelle on each plate, sprinkle with 1 teaspoon of the capers and some of the remaining scallions and serve at once.
Wine Recommendation: The delicate flavors and buttery-creamy texture of the mascarpone and the sweetness of the corn-based crespelle call for a round and rich-flavored sparkling wine with a mouth-filling texture. The wine also needs enough acidity to stand up to the pungent capers. The superlative Nonvintage Bellavista Franciacorta Brut fills the bill admirably.
Notes: Salt-packed capers are available at specialty food shops and Italian markets. Brined capers that have been rinsed can be substituted.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	314.51 Kcal (1317 kJ)
Calories from fat	209.02 Kcal
		% Daily Value*
Total Fat	23.22g	36%
Cholesterol	121.74mg	41%
Sodium	260.62mg	11%
Potassium	212.18mg	5%
Total Carbs	18.97g	6%
Sugars	3.1g	12%
Dietary Fiber	1.54g	6%
Protein	8.42g	17%
Vitamin C	3.3mg	6%
Iron	0.6mg	3%
Calcium	116.2mg	12%

Amount Per 100 g
Calories	206.99 Kcal (867 kJ)
Calories from fat	137.56 Kcal
		% Daily Value*
Total Fat	15.28g	36%
Cholesterol	80.13mg	41%
Sodium	171.52mg	11%
Potassium	139.65mg	5%
Total Carbs	12.49g	6%
Sugars	2.04g	12%
Dietary Fiber	1.02g	6%
Protein	5.54g	17%
Vitamin C	2.2mg	6%
Iron	0.4mg	3%
Calcium	76.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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