Title: Corn Crepes with Ricotta
Categories: None
Yield: 1 Servings

1 c Flour
1 c Milk
2 Eggs
Salt
Pepper
1/4 c Minced green onion
1 tb Parsley
1 c White corn kernels
1 ts Butter
1 tb Ricotta

I haven't tried this one yet but it looks good. I got it from the food
section of one of the San Francisco Bay Area newspapers some time ago,
unfortunately I don't know which paper it came from.

Whisk 1 cup flour into 1 cup of milk until smooth. Beat in 2 eggs, salt and
pepper, 1/4 cup minced green onion, 1 TBS parsley, and 1 cup white corn
kernels.

Heat 1 tsp of butter in a small skillet and tip the pan to coat it with a
thin layer. Pour in batter; cook one side, then the other. Serve rolled
with a TBS of ricotta.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Veronica
Betancourt on Apr 22, 1997