Corn crepes with ricotta

1 Servings

Ingredients

Quantity Ingredient
1 cup Flour
1 cup Milk
2 Eggs
Salt
Pepper
¼ cup Minced green onion
1 tablespoon Parsley
1 cup White corn kernels
1 teaspoon Butter
1 tablespoon Ricotta

Directions

I haven't tried this one yet but it looks good. I got it from the food section of one of the San Francisco Bay Area newspapers some time ago, unfortunately I don't know which paper it came from.

Whisk 1 cup flour into 1 cup of milk until smooth. Beat in 2 eggs, salt and pepper, ¼ cup minced green onion, 1 TBS parsley, and 1 cup white corn kernels.

Heat 1 tsp of butter in a small skillet and tip the pan to coat it with a thin layer. Pour in batter; cook one side, then the other. Serve rolled with a TBS of ricotta.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Veronica Betancourt <VBETANCOUR@...> on Apr 22, 1997

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