Sunday, September 6, 2015

Corn Crepes with Blueberry Sauce

Before making this dessert, honestly, I've never tried eating corn with blueberry.  I've eaten corn kernels sauteed in lots of butter and spoonsful of sugar with a dash of salt or an Indonesian version of sweet tamale--a mixture of corn, shredded coconut, sugar and salt wrapped in corn husk and steamed until soft.  Boy, that was a good sweet snack!  But never corn with blueberry and ice cream.

This doesn't make me not like the pairing; I think it's a wonderful one especially when the corn and blueberries are in season.  I love crepes and there's an interesting texture of the crepes with the addition of cornmeal in there; a little different but in no way bad.  Blueberry sauce is one of my family favorites to use in desserts so it can't go wrong in this dish.  And, oh boy, the vanilla ice cream just finishes off nicely!

In the last few weeks of summer--it's already cooling down rapidly here in Oregon--I'm sharing this recipe before it's too late!

Corn Crepes with Blueberry Sauce

Makes 6 servings

Corn Crepes:
2 large eggs
1 cup milk
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 teaspoon salt
1 ounce (2 tablespoons) unsalted butter, melted
1/2 cup (about 1 ear) uncooked fresh corn kernels, preferably white
3 tablespoons white cornmeal, preferably stone-ground

Blueberry Sauce:
1 1/2 pints blueberries
3 tablespoons sugar
1 1/2 teaspoons freshly squeezed lemon juice

Vanilla ice cream

To make the crepes:  Put the eggs and milk in a food processor or blender.  Blend until smooth.  Sift together the flour, cornstarch, and salt and add it to the egg mixture.  Blend until smooth.  Add the melted butter and again blend until smooth.

Transfer the batter to a bowl and stir in the corn kernels and the cornmeal.  Refrigerate for 30 minutes to overnight.

Heat a 6-inch crepe pan or nonstick skillet over medium heat.  Lightly grease the bottom of the pan.  fill a 1/4-cup measure three-quarters full with the crepe batter and pour it into the pan, rotating the pan so that a thin layer covers the entire bottom.  Cook for about 1 1/2 minutes, until lightly browned.  Using the edge of a knife, loosen a corner of the crepe from the pan.  Using your fingers, flip the crepe over and cook for another 15 seconds.  Place the finished crepe on a large plate.  Continue cooking crepes, stacking them, slightly overlapping, on top of each other, until there are at last 12.  It is not necessary to grease the pan after making each crepe.  Wrap the crepes in plastic wrap until ready to use.

To make the blueberry sauce:  Place 1 pint of the blueberries, the sugar, and lemon juice in a medium saucepan.  Cook, covered, over medium heat, stirring frequently, until the blueberries are soft and juicy, about 3 minutes.  Stir in the remaining blueberries.

To serve:  Place a small scoop of ice cream in the middle of each of the crepes.  Fold crepe over the ice cream.  Place 2 crepes on each of 6 plates.  Accompany with some warm blueberry sauce.  Serve immediately.

Source:  A Passion for Desserts by Emily Luchetti

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