Cornmeal Crepes with Ricotta and Ham

Cornmeal Crepes with Ricotta and Ham
Photo by Victoria Pearson

Ingredients

  • 3 tablespoons unsalted butter
  • ¾ cup yellow cornmeal
  • ¼ cup hot pepper jelly
  • 3 large eggs
  • 6 scallions
  • 1 large egg
  • ½ teaspoon coarsely ground black pepper
  • + 11 more ingredients
    • 3 1/3 cups whole-milk or part-skim ricotta
    • 1 6-oz piece Black Forest or Virginia ham
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¾ teaspoon ground cumin
    • 2 cups whole milk
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 2 tablespoons unsalted butter
    • 2 cups corn
    • 1 ¼ cups all-purpose flour

Blend flour, cornmeal, cumin, salt, milk, eggs, and 2 tablespoons butter in a blender until smooth. Let batter stand at room temperature 30 minutes. Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking. Stir batter, then, holding skille...

View full recipe at Epicurious

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