Publisher Photo
Publisher Photo
Although I'm in my 80's, I still love to cook. I often serve these crepes as a unique dessert. You can replace apricot jam with your favorite filling.
MAKES:
11 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 5 min.
MAKES:
11 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 5 min.

Ingredients

  • 1 cup fresh corn
  • 3 tablespoons cornstarch
  • 1/3 cup all-purpose flour
  • 3/4 cup plus 1 tablespoon milk
  • 2 eggs, beaten
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 11 tablespoons apricot jam
  • Confectioners' sugar
  • LEMON CREAM:
  • 1 cup (8 ounces) sour cream
  • 1/4 cup confectioners' sugar
  • 1 to 2 tablespoons grated lemon peel

Directions

Place corn in a blender; cover and process until smooth. In a large bowl, whisk cornstarch, flour and milk until smooth. Stir in eggs, pureed corn, butter and salt until blended. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spread 1 tablespoon apricot jam over each crepe. Fold in half, then fold in half again, making triangles. Dust with confectioners' sugar. In a small bowl, combine the lemon cream ingredients. Serve with crepes. Yield: 11 crepes.
Originally published as Dessert Corn Crepes in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p154

Nutritional Facts

1 each: 180 calories, 7g fat (5g saturated fat), 61mg cholesterol, 170mg sodium, 25g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 1 cup fresh corn
  • 3 tablespoons cornstarch
  • 1/3 cup all-purpose flour
  • 3/4 cup plus 1 tablespoon milk
  • 2 eggs, beaten
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 11 tablespoons apricot jam
  • Confectioners' sugar
  • LEMON CREAM:
  • 1 cup (8 ounces) sour cream
  • 1/4 cup confectioners' sugar
  • 1 to 2 tablespoons grated lemon peel
  1. Place corn in a blender; cover and process until smooth. In a large bowl, whisk cornstarch, flour and milk until smooth. Stir in eggs, pureed corn, butter and salt until blended. Cover and refrigerate for 1 hour.
  2. Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. Spread 1 tablespoon apricot jam over each crepe. Fold in half, then fold in half again, making triangles. Dust with confectioners' sugar. In a small bowl, combine the lemon cream ingredients. Serve with crepes. Yield: 11 crepes.
Originally published as Dessert Corn Crepes in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p154

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