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Dessert Corn Crepes

 Dessert Corn Crepes
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.
11 ServingsPrep: 20 min. + chilling Cook: 5 min.


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


  • 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

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Dessert Corn Crepes (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 180 calories, 7 g fat (5 g saturated fat), 61 mg cholesterol, 170 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.