"A light wind swept over the corn, and all nature laughed in the sunshine." ~ Anne Bronte

In my neck of the woods, summer means sweet corn from Dieshers' Farm.  A local farm, with a stand right around the corner from me, their sweet corn is the most amazing summer delight.  With a little bit of butter and salt, I'd take it over any ice cream on a summer's day.

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:  

1. You do not need to put nearly as much butter in the pan as you initially think.
2. I started out with three small ladles full of batter per crepe. Two was really all that was needed.
3. 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!