Roasted Corn Crepes
It's not a wrap, but it is a crepe. These roasted corn crepes are the foundation of a great-tasting meal. From ham and cheese to fresh fruit, they're quickly transformed into the "stuff" that dinner or dessert dreams are made.
3 eggs 1 1/4 cup milk 1 oz. melted butter 4 oz. all-purpose flour Pinch sugar Pinch ground black pepper 2 roasted ears of corn, cut corn from cob Oil as needed
Combine all ingredients except oil in the bowl of a food processor; blend until smooth. Let batter rest in the refrigerator 30 minutes. Heat crepe pan over medium-high heat and brush with oil. Ladle 3 Tbls. batter in crepe pan and swirl so batter covers the bottom of the pan. Cook 45 seconds, flip and cool 1 minute. Slide to plate to cool. Repeat with remaining batter, placing deli paper between crepes.
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