Corn Crepes Recipes

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CORN CREPES AND LOBSTER STACK



Corn Crepes and Lobster Stack image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 28

12 Cornmeal Crepes, recipe follows
2 cups diced cooked lobster or shrimp (about 2 pound lobsters or 1 pound shrimp)
2 cups Manchego cheese grated
1/2 cup toasted pine nuts
1 bunch cilantro, chopped
2 cups Poblano Chile Cream, recipe follows
1 lime, quartered
2 Serrano chiles, stemmed and seeded and chopped
1/2 bunch cilantro, chopped
4 eggs
1/2 cup water
1 cup milk
2 teaspoons coarse salt
1/2 teaspoon baking powder
1 cup cornmeal
1 cup flour
1 tablespoon sugar
2 tablespoons vegetable oil
2 tomatillos, husks removed and quartered
1 bunch cilantro, stems included
3 Poblano chiles, roasted, peeled, and seeded
3 ounces sour cream
1/2 cup chicken stock
2 tablespoons vegetable oil
Juice of 1 lime
1 garlic clove
1 teaspoon coarse salt
Freshly ground black pepper

Steps:

  • Make the Cornmeal Crepes and the Poblano Chile Cream.
  • Preheat the oven to 350 degrees.
  • In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes. Top each crepe with 1/4 cup of the cooked lobster. Top the lobster with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 crepes, 1/4 cup lobster, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 crepes. You should have 4 stacks.
  • Pour the Poblano Chile Cream over all the stacks.
  • Bake for about 15 minutes. Transfer each stack to a plate, and serve immediately, garnished with lime.
  • In a blender, place the chiles and cilantro. Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very smooth. Let the batter rest at room temperature 30 minutes to 1 hour.
  • Heat an 8 to 9-inch, well-seasoned crepe pan or small skillet over a medium heat. Coat with a little vegetable oil. When the pan is hot, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the other side. Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use.
  • In a blender, place the tomatillos and cilantro. Blend until chopped. Add the chiles, sour cream, chicken stock, oil, lime juice, garlic, and salt. Blend until smooth.
  • Store refrigerated until ready to use.

CORN AND CHEESE-STUFFED CREPES WITH POBLANO CREAM



Corn and Cheese-Stuffed Crepes with Poblano Cream image

Provided by Marcela Valladolid

Time 37m

Yield 8 to 10 crepes

Number Of Ingredients 15

Butter for greasing the baking dish
3/4 cup whole milk
2 large eggs
1 large egg yolk
1/2 cup all purpose flour
3 tablespoons melted unsalted butter, slightly cooled
1/2 teaspoon salt
2 tablespoons (1/4 stick) unsalted butter
3/4 cup chopped onion
2 poblano chiles, charred, peeled, diced
1 cup heavy whipping cream
2 1/2 cups finely grated mozzarella cheese
1 cup fresh corn kernels (from 1 ear of corn)
1/2 cup Mexican crema or sour cream
Chopped fresh cilantro, for garnish

Steps:

  • Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.
  • For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
  • Preheat oven to 350 degrees F.
  • For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.
  • Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
  • Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes.
  • To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.

CORN CREPES WITH BBQ DUCK CONFIT



Corn Crepes with BBQ Duck Confit image

Provided by Michael Symon : Food Network

Time 8h45m

Yield 2 to 3 servings

Number Of Ingredients 34

2 tablespoons canola or olive oil, plus more for greasing pan
1/2 cup fresh or frozen corn kernels, thawed
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup small diced, cored and seeded red bell pepper
1/4 cup thinly sliced scallions, white and green parts
1 to 2 cloves garlic, sliced
1/2 cup whole milk
2 large eggs
1/2 cup all-purpose flour
2 tablespoons oil
BBQ Sauce, recipe follows
1 leg Duck Confit, recipe follows
Sour cream, for garnish
Cilantro leaves, for garnish
1 tablespoon blended oil
1 small yellow onion, minced
1 jalapeno, seeds and ribs included, sliced
Kosher salt
1 1/2 tablespoons coriander seeds, toasted
1/2 tablespoon chipotle powder
1/2 cup packed dark brown sugar
1/2 cup sherry vinegar
1 cup strong coffee
1 cup ketchup
8 duck legs and thighs
3 tablespoons kosher salt
1 teaspoon sugar
1 tablespoon coriander seeds, toasted and crushed
1 teaspoon ground cinnamon
1 teaspoon smoked sweet paprika
4 garlic cloves, minced
1 minced shallot
4 bay leaves, crumbled
1 quart (4 cups) duck fat, melted

Steps:

  • Heat the oil in a saute pan over medium heat. Add the corn, season with a little salt, and allow to sweat. Stir in the bell pepper, scallions, and garlic and continue to sweat for 2 to 3 minutes.
  • Transfer the softened vegetables to the bowl of a food processor. Add the milk, eggs, flour, oil, and 1/4 teaspoon salt to the food processor and pulse until smooth. Let rest for 30 minutes, and if possible, cover and refrigerate for 2 to 4 hours.
  • Meanwhile, add about 1 cup of BBQ Sauce to a small saucepan and warm it over medium-low heat. Remove the meat from the duck leg by using a fork to shred it away from the bone, keeping the pieces chunky. Add the shredded duck meat to the BBQ Sauce and heat through.
  • Once ready to make the crepes, lightly coat a 7 or 8-inch saute pan over medium heat with a little bit of oil or duck fat. Ladle in about 2 tablespoons of batter and swirl to coat the bottom of the pan. Cook it until it's slightly browned. Flip the crepe and continue cooking for another minute until it's just cooked through. Transfer the crepe to a plate and repeat with the remaining batter, stacking them on top of the other. You should have 4 to 6 crepes.
  • To serve, put a crepe flat on a plate. Top with a couple spoonfuls of BBQ duck confit. Roll the crepe and garnish with a dollop of sour cream and a couple cilantro leaves. Drizzle with some remaining BBQ sauce. Repeat with the remaining ingredients.
  • BBQ Sauce directions: Add the oil to a small saucepan over medium-low heat. When the oil is hot, add the onion and jalapeno with a good pinch of salt, sweating until translucent, about 2 minutes. Add the coriander, chipotle powder, brown sugar, vinegar, coffee, and ketchup. Stir to combine, then reduce the heat and simmer for 10 minutes. Strain, discard the solids, and let cool. Store covered in the refrigerator for up to 1 month.
  • Duck Confit directions: Rinse the duck legs and thighs and pat dry. Add them to a 2-gallon resealable plastic bag.
  • Mix together the salt, sugar, coriander, cinnamon, paprika, garlic, shallot, and bay leaves in a small bowl. Add the mixture to the duck pieces and coating them well. Close the bag and refrigerate for 24 to 48 hours, flipping it once a day.
  • Preheat the oven to 200 degrees F. Remove the legs and thighs from the bag, rinse thoroughly, and pat dry. Put them in a 4-quart Dutch oven or other suitable pot and cover them with the fat. Put the pot in the oven and cook for 8 to 10 hours.
  • Remove the pot from the oven and allow the duck to cool in the fat. Refrigerate in the fat until ready to use, at least 1 month.

CORNMEAL CREPES WITH RICOTTA AND HAM



Cornmeal Crepes with Ricotta and Ham image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Bake     Ricotta     Ham     Cornmeal     Corn     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 21

For crêpes
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 cups whole milk
3 large eggs
2 tablespoons unsalted butter, melted, plus additional for brushing skillet
For filling
3 1/3 cups whole-milk or part-skim ricotta (30 oz)
1 (6-oz) piece Black Forest or Virginia ham, cut into 1/4-inch dice
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup hot pepper jelly
For topping
3 tablespoons unsalted butter
6 scallions, thinly sliced and white and pale green parts reserved separately from greens
2 cups corn (from 4 ears)
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Make crêpes:
  • Blend flour, cornmeal, cumin, salt, milk, eggs, and 2 tablespoons butter in a blender until smooth. Let batter stand at room temperature 30 minutes.
  • Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking. Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate. Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked.
  • Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch (or 15- by 10-inch) shallow baking dish.
  • Stir together ricotta, ham, egg, salt, and pepper. Put 1 crêpe, paler side up, on a work surface and spread 1 teaspoon pepper jelly in a horizontal line just below center of crêpe (toward end nearest you), leaving a 1-inch border on each side. Spoon 1/3 cup ricotta filling over jelly and fold in sides of crêpe over filling, then, beginning at bottom, roll up to enclose filling. Arrange crêpe, seam side down, in baking dish. Assemble 11 more crêpes in same manner, arranging them in 1 layer in baking dish.
  • Bake, covered with foil, until filling is hot, about 30 minutes.
  • Make topping just before serving:
  • Melt butter in 10-inch skillet over moderate heat until foam subsides, then cook white and pale green scallions, stirring, until softened, about 2 minutes. Add corn, salt, and pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Add scallion greens and cook, stirring, until softened, about 1 minute. Spoon topping over crêpes.

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