Corn Crêpes
Ingredients
- 150 gCorn flour
- 50 gWheat flour
- 3 pcEgg
- 400 mlWhole milk
- 30 gUnsalted butter (melted)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A flexible pancake with an intense yellow hue. The corn provides a rustic bite and a cereal sweetness that contrasts with the sea salt.
- 1
Sift the corn flour and wheat flour into a large bowl. Add the sea salt and pepper. Form a well in the center of the dry ingredients.
- 2
Whisk the eggs with the whole milk. Gradually pour this mixture into the well, whisking gently from the center. The batter should become smooth and coat the back of a spoon.
- 3
Let the batter rest for 30 minutes at room temperature. Just before cooking, stir in the melted butter to add flexibility and prevent the crêpe from sticking.
- 4
Heat a buttered pan. Pour a ladle of batter and spread with a circular motion. Cook until the edges brown and lift. Flip to color the other side.
Frequently asked questions
How do you get this dish right?
- If the batter is too thick after resting, thin it with a small splash of milk.
- The pan must be very hot before pouring the first ladle to sear the batter instantly.
How long does this dish keep?
Keeps for 48 hours in the fridge covered. Reheat in a pan with a knob of butter to restore the crispiness of the edges.
