Corn comes off the cob for a sweet and savoury treat.
Ingredients
Crêpes
1-2 ears corn, cooked
1/2 cup all-purpose flour
1 cup milk
2 large eggs
1 Tbsp sugar
1/4 tsp salt
1/2 tsp vanilla extract
1 Tbsp butter, melted, plus more for greasing the skillet
Jam
1 1/2 cups cherry tomatoes, quartered
1 cup strawberries, diced
1/4-1/2 cup white sugar
1/3 lemon
Method
Crêpes
- Cut kernels from corn cobs. Measure 1 cup of corn kernels and add to blender.
- Add all remaining ingredients and blend until combined in a smooth batter.
- Heat a crêpe pan or skillet over medium heat, greasing surface of pan with a small amount of butter. When pan is hot, ladle about a ¼ cup of batter and swirl pan to coat.
- Cook crêpe for about 30 seconds per side. Repeat until batter is gone.
- Serve with your favourite summer fruit preserves.
Jam
- Mix tomatoes and strawberries in a saucepan. Add 1/4 sugar and mash with a spoon or potato masher
- Put the saucepan over medium heat and bring to a boil. Squeeze the juice of 1/3 of a lemon into the mixture and add the spent peel to the pot.
- Bring to a boil and let boil for 10-15 min, stirring occasionally, until thickened. Taste the jam after 10 minutes and add more sugar if needed, to desired sweetness.
- Remove lemon peel. Pour into a glass jar, let cool, and seal. Will keep for 3 weeks in the refrigerator.
Yield 10 crêpes