Corn Crepes with Vegetable Saute, Bechemel and Brie

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Corn Crepes with Vegetable Sauté Béchamel and Brie

 

one recipe Corn Crepes

one recipe Béchamel

one recipe Vegetable Sauté

6-8 ounces brie, room temperature, cut into small bits

 

Corn Crepes

About 10 crepes

3 eggs

1 1/2 cups milk

1/2 cup masa harina or fine cornmeal

1/2 cup all purpose flour

1/2 teaspoon sea salt

3 tablespoons melted butter

 

Place all ingredients in a blender and blend till smooth.  Pour into a measuring cup.

 

Brush a little oil or butter in an 8-9” crepe pan or non-stick skillet.  Stir batter then pour about 1/4 cup onto pan.  Quickly swirl it around the pan. Cook over medium heat until set and golden on the bottom 2-3 minutes.  Pry up the edges, turn the crepe over with your fingers and briefly cook the other side until it becomes dry enough to slide in the pan, about 30 seconds.  Brush the pan between crepes.  As you cook the crepes, stack them up on a plate as you go, to keep them warm.

 

Light Béchamel Sauce

Makes 1 1/4 cups

1 small shallot, sliced

1 carrot, sliced

1 stalk celery, sliced

1 leek, cleaned and sliced

1 bay leaf

2 tablespoons fresh, chopped parsley

1 tablespoon coarse ground pepper or a few peppercorns

1 1/4 cup low-fat milk

2 tablespoons butter

1/4cup all-purpose flour

Salt and pepper to taste

 

Put vegetables, bay leaf, parsley, pepper and milk into a medium sized saucepan and bring to a low boil.  Set aside, cover, and let steep for about 15 minutes.  Strain into a measuring cup.  Discard veggies.   In a saucepan over low heat, melt butter; stir in flour and cook, stirring constantly for about 1 minute.  Slowly whisk in milk, and bring to a boil, stirring constantly.  Continue cooking until thickened, about 2 or 3 minutes.  Season with salt and pepper to taste.