Light corn batter crepes filled with a flavor bomb of roasted corn with chili powder, feta, cottage cheese, fresh minced basil, siracha, black pepper. These crepes are dressed for a party in Flavortown with a drizzle of the feta yogurt lemon basil sauce and top hat of a crisp fried basil leaf and lemon zest.
1 cup cooked corn
2 tablespoons melted butter
1 cup milk
2 large eggs
½ cup cottage cheese
½ cup feta
2 cups corn
½ teaspoon siracha
2 teaspoons minced fresh basil
¼ teaspoon black pepper
1 egg, slightly beaten
¾ cup crumbled feta cheese
¾ cup nonfat plain yogurt
¾ cup lightly packed basil leaves
1 tablespoon lemon juice
¼ teaspoon salt
8 Basil leaves
1 tablespoon canola Oil
No nutrition information available
Place corn, butter, flour, milk, eggs, and salt into food processor.
Blend until smooth. Refrigerate for 1 hour.
Cook crepes in a non-stick skillet lightly coated with butter or oil over medium heat. Use ¼ cup measure for batter. Cook until edges are lightly brown, then flip for 30 more seconds. Rest crepes separately on paper towels.
Put 1 tablespoon canola oil in medium skillet. Roast 2 cups of corn for 10 minutes corn stirring frequently. Add ½ teaspoon chili powder at the end. Cool for 5 minutes.
Mix corn, cottage cheese, hot sauce, and basil. Stir in beaten egg.
Preheat oven to 400 degrees F
Spray a 13”x9” baking pan with nonstick cooking spray
Lay out crepe out individually. Put 2 tablespoons of filling in the center of each crepe. Fold over and roll into a log.
Place crepe seam-side-down into the baking dish
Bake for 20 minutes, until heated through and the filling sets.
Place feta, yogurt, basil leaves, lemon juice, and salt in a food processor and mix until smooth.
Heat the canola oil in a small pan, add 2-3 leaves at a time and cook for 15-20 seconds. Remove with tongs and drain on paper towels.
Remove crepes to plates and top with sauce, fried basil leaf, and lemon zest.