Cornmeal Crepes
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INGREDIENTS 1 cup whole milk, room temperature
6 tablespoons unsalted butter
3 tablespoons vegetable oil
3/4 cup plus 2 tablespoons unbleached all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
3 eggs
1/2 cup corn kernels, roughly chopped
1 tablespoon finely chopped parsley
Clarified butter, for cooking the crepesMelt the butter and combine it with the oil. Set aside.
In a medium bowl stir together the flour, cornmeal, salt, and pepper.
In a large bowl, beat the eggs with an electric mixer on medium speed, about 20 seconds. Reduce the speed to low and add the flour mixture to combine. Increase the speed to medium-high and beat until mixture is thick and smooth, about 30 seconds.
Scrape down the sides of the bowl. In 4 additions, on low speed, add the butter and oil. On low speed, again in 4 additions, add the milk. Scrape down the bowl as needed. Strain the batter through a fine sieve into another bowl.
Mix in the corn and parsley. Cover and chill 2 hours or overnight.
Heat an 8-inch crepe pan or skillet over medium-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little clarified butter.
Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.
Loosen the edges of the crepe with a metal spatula. You can use a spatula to turn the crepes, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.
Cook on the other side until browned, usually less than a minute, and slide it out onto a plate. Cover with waxed paper. Repeat with remaining batter.
TO SERVE - These crepes are well suited to ham and cheese fillings as well as salmon.
TO STORE - Crepes may be kept tightly wrapped for up to 3 days in the refrigerator. They may also be frozen. Be sure to bring them back to room temperature before using.
TO REHEAT - Crepes may be reheated. Heat a skillet and brush with a little butter. Heat gently on both sides. Or cover in foil and reheat about 15 minutes in a preheated 325 degree oven.