- 1 large fresh corn cob
- 2 tablespoons butter, melted
- 1/2 cup flour
- 1 cup milk
- 2 large eggs
- 1/2 teaspoon table salt
- Butter or oil for pan
Cut corn kernels off cob and char in a saucepan. Transfer to a bowl and pour melted butter over kernels, let cool to lukewarm.
Place corn-butter mixture in a blender with flour, milk, eggs and salt. Blend until mostly smooth. Cover and refrigerate for at least 1 hour and up to two days.
Heat an 8- to 9-inch skillet over medium heat. Coat very lightly with butter or oil. Pour 3 to 4 tablespoons 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.
Slide crepe onto a paper towel-coated plate or counter. Repeat with remaining crepe batter, re-buttering pan as needed.
From Smitten Kitchen. Makes 9-10 crepes