Corn and Nutmeg Crepe Filling

Name: Corn and Nutmeg Crepe Filling
Yield: 12
Ingredients: For the crepe batter; 1 1/2 cups all-purpose flour; 1 cup milk; 1/2 cup water; 2 eggs; 1/4 teaspoon salt; Butter for greasing; For the filling; 1 finely chopped onion; 2 tablespoons butter; 2 cups cooked corn, frozen; 1/4 cup all-purpose flour; 2 cups milk; To taste, salt and nutmeg; Green scallion tips for wrapping

1
For the crepe batter
2
1 1/2 cups all-purpose flour
3
1 cup milk
4
1/2 cup water
5
2 eggs
6
1/4 teaspoon salt
7
Butter for greasing
8
For the filling
9
1 finely chopped onion
10
2 tablespoons butter
11
2 cups cooked corn, frozen
12
1/4 cup all-purpose flour
13
2 cups milk
14
To taste, salt and nutmeg
15
Green scallion tips for wrapping

Ingredients

1
For the crepe batter
2
1 1/2 cups all-purpose flour
3
1 cup milk
4
1/2 cup water
5
2 eggs
6
1/4 teaspoon salt
7
Butter for greasing
8
For the filling
9
1 finely chopped onion
10
2 tablespoons butter
11
2 cups cooked corn, frozen
12
1/4 cup all-purpose flour
13
2 cups milk
14
To taste, salt and nutmeg
15
Green scallion tips for wrapping

Directions

1
Prepare the crepe batter
2
In a blender, combine all ingredients until smooth
3
Heat a 22cm non-stick skillet over medium heat, greased with butter, for 1 minute or until hot
4
Remove from heat, pour in 1/4 cup of batter and tilt to cover the entire bottom
5
Return to heat, let brown slightly and flip to cook the other side
6
Repeat with remaining batter and set aside
7
Prepare the filling
8
In a large skillet, sauté the onion in butter until golden
9
Add the cooked corn and cook for 2 minutes
10
Add the flour and cook, stirring constantly, for 1 minute
11
Add the milk and cook, stirring always, for 5 minutes or until thickened
12
Season with salt and nutmeg to taste
13
Fill warm crepes with the filling, fold into a neat package, and tie with green scallion tips
14
Serve 12 units
15
As a roll, the crepe becomes more sophisticated
16
In the case of desserts, wrap with an orange or lemon rind strip.