Cornmeal Crepes with Ricotta and Ham

Cornmeal Crepes with Ricotta and Ham
The recipe Cornmeal Crepes with Ricottan and Ham could satisfy your Mediterranean craving in roughly 45 minutes. For $1.54 per serving, you get Head to the store and pick up cornmeal, corn, egg, and a few other things to make it today.

Instructions

1
Blend flour, cornmeal, cumin, salt, milk, eggs, and 2 tablespoons butter in a blender until smooth.
Ingredients you will need
CornmealCornmeal
ButterButter
CuminCumin
All Purpose FlourAll Purpose Flour
EggEgg
MilkMilk
SaltSalt
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BlenderBlender
2
Let batter stand at room temperature 30 minutes.
3
Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking. Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate. Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked.
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ButterButter
CrepesCrepes
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Baking SpatulaBaking Spatula
Frying PanFrying Pan
4
Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch (or 15- by 10-inch) shallow baking dish.
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ButterButter
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Baking PanBaking Pan
OvenOven
5
Stir together ricotta, ham, egg, salt, and pepper. Put 1 crêpe, paler side up, on a work surface and spread 1 teaspoon pepper jelly in a horizontal line just below center of crêpe (toward end nearest you), leaving a 1-inch border on each side. Spoon 1/3 cup ricotta filling over jelly and fold in sides of crêpe over filling, then, beginning at bottom, roll up to enclose filling. Arrange crêpe, seam side down, in baking dish. Assemble 11 more crêpes in same manner, arranging them in 1 layer in baking dish.
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Pepper JellyPepper Jelly
Ricotta CheeseRicotta Cheese
CrepesCrepes
PepperPepper
SpreadSpread
JellyJelly
RollRoll
SaltSalt
EggEgg
HamHam
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Baking PanBaking Pan
6
Bake, covered with foil, until filling is hot, about 30 minutes.
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OvenOven
Aluminum FoilAluminum Foil
1
Melt butter in 10-inch skillet over moderate heat until foam subsides, then cook white and pale green scallions, stirring, until softened, about 2 minutes.
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Green OnionsGreen Onions
ButterButter
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Frying PanFrying Pan
2
Add corn, salt, and pepper and cook, stirring, until crisp-tender, 2 to 3 minutes.
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PepperPepper
CornCorn
SaltSalt
3
Add scallion greens and cook, stirring, until softened, about 1 minute. Spoon topping over crêpes.
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Green OnionsGreen Onions
CrepesCrepes
1
Crêpes can be filled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.
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CrepesCrepes
DifficultyHard
Ready In45 m.
Servings6
Health Score18
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