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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 11 |
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Although I'm in my 80's, I still love to cook. I often serve these crepes as a unique dessert. You can replace apricot jam with your favorite filling. Ingredients:
1 cup fresh corn |
3 tablespoons cornstarch |
1/3 cup king arthur unbleached all-purpose flour |
3/4 cup plus 1 tablespoon milk |
2 eggs, beaten |
2 tablespoons butter, melted |
1/2 teaspoon salt |
11 tablespoons apricot jam |
confectioners' sugar |
lemon cream: |
1 cup (8 ounces) sour cream |
1/4 cup confectioners' sugar |
1 to 2 tablespoons grated lemon peel |
Directions:
1. 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.
2. 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.
3. 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. Yield: 11 crepes.
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