Charred Corn Crepes

Healthy, delicious food drives the mind and body.  Caregiverlist promotes nutritious and tasty meals for caregivers and seniors. Caregivers need to eat right to keep their body energized and their mind sharp to get through the day. Seniors also require wholesome food to get all the right nutrients to take care of their body.  

This delicate, pancake-like food should not be intimidating.  Anyone can master flipping crepes: When pale and uncooked, crepes fall apart easily. As the crepe develops brown spots, the crepe will be easier to flip.  Confident yet? Try this Charred Corn Crepes recipe.   

Charred Corn Crepes

Servings: 9-10 9 inch crepes

Ingredients

• 1 large fresh corn cob
• 2 tablespoons butter, melted
• 1/2 cup flour
• 1 cup milk, any fat level
• 2 large eggs
• 1/2 teaspoon table salt
• Butter or oil for the pan

Instructions

1. To char corn: Shuck your corn but leave the “stem” on if you can; it makes a great handle. Remove small children from the area. Over a hot grill or an open gas-stove flame, char the corn until well-blackened but not completely burnt. It tends to snap, crackle and yes, pop a little making terrifying noises (hence, the removal of small people) but will smell amazing (like popcorn and fireplaces and summer camp). Remove cob from heat, and when cool enough to handle, shave off kernels using a large knife. You should have about 1 cup kernels. Transfer to a bowl and pour melted butter over it; let cool to lukewarm.
2. Make crepe batter: Place corn-butter mixture in a blender with flour, milk, eggs and salt. Blend until mostly smooth (a few bits and coarse piece of corn are awesome but too many will make the batter hard to pour and spread in the pan). Cover and refrigerate for 1 hour or two days; this resting time really, really makes it easier to make crepes that don’t fall apart.
3. Cook crepes: Heat an 8- to 9-inch skillet (nonstick makes things even easier here) over medium heat. Coat very lightly with butter or oil. Pour 3 (for an 8-inch skillet) to 4 tablespoons (for a larger size) batter into the center of the skillet and roll it around so that it evenly coats the bottom. Cook until edges appear lightly brown, then flip the crepe* and cook it on the reverse side for another 30 seconds.
4. Slide crepe onto a paper towel-coated plate or counter. Repeat with remaining crepe batter, re-buttering pan as needed. Cooling crepes can overlap on the towels. Cooled crepes can be stacked and will not stick to each other.

Top these crepes with your favorite ingredients!

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