Blue Corn Crepes

       For the Blue Corn Crepes

 

       1.  1 1/4 cups all-purpose flour

       2.  3/4 cup blue cornmeal (found in specialty stores like Whole Foods)

       3.  3/4 teaspoon ground cumin

       4. 1/2 teaspoon salt

       5.  2 cups whole milk 

       6.   3 large eggs

       7.   2 tablespoons unsalted butter, melted, plus additional for brushing skillet
       For the Filling

1. A medium yukon gold potato, peeled and diced
2. Salt to taste
3. 1/2 cup  half and half 
4. 1 Tbs  butter
5. 2 tablespoons diced onion
6. 1 jalapeño pepper seeded and minced
7. 2 cups freshly cut corn kernels (in a pinch you can use frozen)
8. 2 tablespoons green onions 
9. Freshly ground pepper
10. Freshly grated Parmesan Cheese (to go on top)
11. Washed, sliced radishes for garnish  

1. In a bowl, whisk the eggs.  Add blue cornmeal,  masa harina, salt until blended. Let the batter stand for 30 minutes. 
2. Place potato in saucepan, cover the potato with water, add a pinch of salt and simmer til soft.  Place in bowl and mash until chunky. Add half and half/
3. Melt butter in a frying pan and add  onion and diced jalapeño; cook over medium heat until soft.  Add  corn and stir until tender. Add green onions. Mix corn with potatoes and season with salt. 
4. In a large nonstick skillet place a generous two TBS of  canola oil. When hot, add 2 tablespoons of  crepe batter, coat the bottom of the pan and cook over moderately high heat until lightly browned. Turn over the crepe and cook 1 minute longer. Place on a baking dish. This makes about 8 crepes.
5. Turn on the broiler oven and spoon  potato-corn filling (2 Tbs) into each crepe; fold in half and transfer to a baking sheet. Broil until browned . 
6. When done, gentle garnish with fresh pieces of cheese. 
7.  You may garnish with crisp, slice radishes if you wish!