For the blueberry compote:
1 pt
fresh blueberries
2 to 3 tablespoons granulated sugar
1 tsp
lemon juice, plus more to taste
For the crepes:
¾ c
(120 ml) whole milk
½ c
fresh corn kernels, removed from 1 to 2 medium ears of corn
½ c
(65 grams) all-purpose flour
2 lg
eggs
2 tbsp
unsalted butter, melted and slightly cooled, plus more for frying
1 tbsp
granulated sugar
½ tsp
Diamond Crystal kosher salt
If you’re looking for yet another way to use up sweet summer corn, try these easy crepes. The batter comes together in a blender and fries up golden with crisp, lacy edges and bouncy centers. A blueberry compote is the perfect accompaniment and drenches the crepes in a syrupy purple sauce. It’s key to use both fresh berries and fresh corn for this recipe. Frozen works in a pinch, but your crepes and compote will have the best flavor and texture when you start with fresh ingredients.
Directions
- Make the blueberry compote. Combine the blueberries, sugar, and lemon juice in a medium saucepan and place it over medium heat. Cook, stirring occasionally, until the berries release their juices, about 2 to 3 minutes, then continue cooking until the juices are thick and syrupy, 4 to 6 minutes more. Set aside to cool. Use immediately or store in an airtight container in the refrigerator for up to 4 days.
- Make the crepes. Combine the milk, corn kernels, flour, eggs, butter, sugar, and salt in the cup of a high-speed blender. Blend on high speed until smooth, about 1 minute. Use the batter immediately or store in an airtight container in the fridge for up to 2 days.
- When ready to fry the crepes, heat a 6- to 8-inch skillet over medium heat. When the pan is well preheated, add a teaspoon of butter and swirl it around until melted. Add about 3 tablespoons of batter to the pan and tilt the pan until the batter evenly coats the bottom (if using a more standard-size crepe pan, you will need to use about ¼ cup of batter). Cook for about 30 seconds per side, or until golden brown on both sides. Repeat until all the batter has been used.
- Serve crepes topped with the blueberry compote. Fully cooked leftover crepes will keep in the refrigerator for up to 3 days. Gently reheat them on the stove before serving.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.
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