Cornmeal Crepes With Ricotta And Ham
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
41
Spice
46
Sweetness
46
Sourness
33
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour3 cup
Yellow Cornmeal3 tsp
Ground Cumin1 tsp
Salt2 cups
Whole Milk3 large
Egg3 tbsps
Unsalted Butter3.333333 cups
Milk (whole-)1 large
Egg (lightly beaten)1 cup
Hot Pepper Jelly2 cups
Corn (from 4 ears)1 tsp
Black PepperDirections:
1
Make crêpes: Blend flour, cornmeal, cumin, salt, milk, eggs, and 2 tablespoons butter in a blender until smooth
2
Let batter stand at room temperature 30 minutes
3
Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking
4
Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom
5
(If batter sets before skillet is coated, reduce heat slightly for next crêpe
6
) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds
7
Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips
8
Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate
9
Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked
10
Put oven rack in middle position and preheat oven to 375°F
11
Lightly butter a 13- by 9-inch (or 15- by 10-inch) shallow baking dish
12
Stir together ricotta, ham, egg, salt, and pepper
13
Put 1 crêpe, paler side up, on a work surface and spread 1 teaspoon pepper jelly in a horizontal line just below center of crêpe (toward end nearest you), leaving a 1-inch border on each side
14
Spoon 1/3 cup ricotta filling over jelly and fold in sides of crêpe over filling, then, beginning at bottom, roll up to enclose filling
15
Arrange crêpe, seam side down, in baking dish
16
Assemble 11 more crêpes in same manner, arranging them in 1 layer in baking dish
17
Bake, covered with foil, until filling is hot, about 30 minutes
18
Blend flour, cornmeal, cumin, salt, milk, eggs, and 2 tablespoons butter in a blender until smooth
19
Let batter stand at room temperature 30 minutes
20
Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking
21
Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom
22
(If batter sets before skillet is coated, reduce heat slightly for next crêpe
23
) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds
24
Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips
25
Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate
26
Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked
27
Put oven rack in middle position and preheat oven to 375°F
28
Lightly butter a 13- by 9-inch (or 15- by 10-inch) shallow baking dish
29
Stir together ricotta, ham, egg, salt, and pepper
30
Put 1 crêpe, paler side up, on a work surface and spread 1 teaspoon pepper jelly in a horizontal line just below center of crêpe (toward end nearest you), leaving a 1-inch border on each side
31
Spoon 1/3 cup ricotta filling over jelly and fold in sides of crêpe over filling, then, beginning at bottom, roll up to enclose filling
32
Arrange crêpe, seam side down, in baking dish
33
Assemble 11 more crêpes in same manner, arranging them in 1 layer in baking dish
34
Bake, covered with foil, until filling is hot, about 30 minutes
35
Make topping just before serving: Melt butter in 10-inch skillet over moderate heat until foam subsides, then cook white and pale green scallions, stirring, until softened, about 2 minutes
36
Add corn, salt, and pepper and cook, stirring, until crisp-tender, 2 to 3 minutes
37
Add scallion greens and cook, stirring, until softened, about 1 minute
38
Spoon topping over crêpes
39
Melt butter in 10-inch skillet over moderate heat until foam subsides, then cook white and pale green scallions, stirring, until softened, about 2 minutes
40
Add corn, salt, and pepper and cook, stirring, until crisp-tender, 2 to 3 minutes
41
Add scallion greens and cook, stirring, until softened, about 1 minute
42
Spoon topping over crêpes