Savory Corn Crepes with Feta Corn Basil Filling

8 Crepe

CREPE: 1 cup cooked corn 2 tablespoons melted butter ½ flour 1 cup milk 2 large eggs ½ salt FILLING: 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 SAUCE: ¾ cup crumbled feta cheese ¾ cup nonfat plain yogurt ¾ cup lightly packed basil leaves 1 tablespoon lemon juice ¼ teaspoon salt GARNISH: 8 Basil leaves 1 tablespoon canola Oil Lemon zest

CREPE: 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. FILLING: 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. SAUCE: Place feta, yogurt, basil leaves, lemon juice, and salt in a food processor and mix until smooth. GARNISH: 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. PLATE: Remove crepes to plates and top with sauce, fried basil leaf, and lemon zest. Enjoy!