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Duck Confit Corn Crepes

Course Brunch, Dinner, Main Course
Total Time 2 hours 30 minutes
Servings 4

Ingredients

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

Filling

  • 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

Instructions

Crepes

  • 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.

Filling

  • 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.