Just the other day I ran across a recipe from Smitten Kitchen for Charred Sweet Corn Crepes. I love crepes; I love sweet corn - OK!
I followed the recipe exactly, with wonderful results. I made a triple batch in order to account for errors (one pretty big one). Things that I learned:
- You do not need to put nearly as much butter in the pan as you initially think.
- I started out with three small ladles full of batter per crepe. Two was really all that was needed.
- Do not attempt a triple batch in a standard sized food-processor. Comic overflows will ensue!
|First one! It gave me the chance to try one before I went any further. It was delectable!|
In choosing my filling, I decided to go with a combination of shrimp, spinach and a sauce made from plain Greek yogurt with lime juice and zest. I ate it all cold - what a wonderful warm weather meal! I can also imagine it hot, with shredded chicken, sauteed peppers and onions, and a light cheese.
They really, really are delicious!