Recipe from Ricki's Kitchen:
Corn Crêpes
These delectable thin pancakes take advantage of corn kernels right in the batter, but you can also fill them with more kernels if you like. Fresh organic corn is a good source of several B vitamins and Vitamin C; it’s also chock full of fibre. These also make a great, portable snack!
3 T. sunflower oil
1 c. unflavored soy milk or almond milk
1 tsp. apple cider vinegar
1/2 c. corn kernels, freshly cooked or
canned (reserve cooking liquid or can liquid)
1/2 c. corn liquid (from cooking or from
can)
1 T. finely ground flax seeds
1 T. agave nectar or organic sugar
3/4 c. light spelt flour
3/4 tsp. baking powder
1/4 tsp. baking soda
3 T. organic cornmeal
1/4 tsp. sea salt
1 tsp. dried dill weed
1/4 tsp. paprika
In a medium bowl, combine the oil,
soymilk, vinegar, kernels, corn liquid, flax seeds, and agave nectar.
Mix well and set aside while you prepare the dry ingredients, or at
least two minutes.
In a large bowl, sift together the flour,
baking powder, baking soda, and salt. Add the remaining ingredients and
mix to blend.
Pour the wet ingredients over the dry and
stir to mix well (a few small lumps may remain in the batter, which will
be thin).
Heat a small non-stick frypan over medium
heat. Using 1/3-1/2 cup batter at a time, fill the pan and tilt if
necessary to distribute the batter evenly. Allow 3-4 minutes before
flipping the crêpe. (The crêpe is ready to turn when bubbles appear and
pop on the top surface, leaving a few small “craters,” and the edge of
the crêpe is beginning to look dry). Cook the second side briefly, only
long enough to dry the surface, about a minute.
Remove crêpes to a heating platter and
continue with the batter until it is all used. Serve immediately. Makes
about 6 crêpes.
Serving ideas:
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