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