Sweet corn crepes filled with duck confit, queso fresco, sautéed corn, poblanos, and fresh cilantro.
Crepes, you either love them, or you hate them. Or maybe, you just hate making them! I quite enjoy them, especially making them. It’s the challenge of getting the crepes as thin as possible, in a perfect circle, with no holes, flipping them, and getting them out of the pan. My kind of task, but I am a food nerd!
If you have never or rarely made crepes, here are a few tips. The temperature of the pan is important. The pan should be hot enough that the batter immediately forms a coating, but not so hot that the crepe browns before it has completely shaped. I always spoon a small amount of batter in the pan to test the heat.
The surface of your pan needs to be as nonstick as possible. It is discouraging when you form the perfect crepe and can’t get it out of the pan! I suggest using a Teflon pan or a well-seasoned cast iron. Buttering the pan before each crepe will also help.
Forming the crepes is the most difficult part. I lift the pan off the stove, angle it slightly, and slowly ladle in the batter. I move the pan constantly to get the batter to cover the entire surface. If there are holes or uncovered corners, ladle in just enough batter to fill them.
Lastly, the most important tip for making crepes is that the first crepe out of every batch doesn’t count! Think of it as a chance to test the heat, the pan’s surface, and to hone your technique.
Duck Confit Corn Crepes
- 2 tbsp butter
- 3/4 cup corn kernels
- 1/8 tsp salt
- 1/16 tsp pepper
- 1/2 cup flour
- 1/4 cup cornmeal
- 1/2 tsp salt
- 1 cup milk
- 3 eggs
- butter as needed
- 1/2 onion diced 1 cup
- 1 1/2 cups corn kernels
- 1 poblano julienne 1 cup
- 1 tbsp garlic minced 3 cloves
- 1 1/2 cups duck confit
- 1 tbsp duck fat
- 1/4 tsp pepper
- 1 cup queso fresco
- cilantro garnish
- Heat a skillet over medium heat with the butter. Add the corn salt and pepper. Cook until soft and cool to room temperature.
- In a blender add the eggs, milk, flour, cornmeal, salt, and corn. Blend until smooth. Refrigerate for 1 hour or overnight.
- Heat a nonstick skillet or crepe pan over medium-medium high heat. Brush the pan with butter and pour in 1/4 cup of crepe batter. Move the pan around to evenly distribute the batter. Cook until the bottom and edges have browned and flip over. Cook for 1 minute. Remove the crepe from the pan and repeat until all the batter has been cooked.
- Heat a skillet over medium heat with the duck fat. Add the onion and cook until softened. Add the garlic, poblano, corn, and pepper. Cook until all the veggies are soft. Add the duck and heat through.
- Fill each crepe with 1/4 cup of filling and 1-2 tbsp queso fresco, Roll into a cylinder or fold in half. Garnish with cilantro and serve.