Cornmeal Crepes With Ricotta And Ham

1 fave
More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

1 1/4 cups all-purpose flour

3/4 cup yellow cornmeal

3/4 teaspoon ground cumin

1/2 teaspoon salt

2 cups whole milk

3 large eggs

2 tablespoons unsalted butter, melted, plus additional for brushing skillet

3 1/3 cups whole-milk or part-skim ricotta (30 oz)

1 (6-oz) piece Black Forest or Virginia ham, cut into 1/4-inch dice

1 large egg, lightly beaten

1/2 teaspoon coarsely ground black pepper

1/4 cup hot pepper jelly

3 tablespoons unsalted butter

6 scallions, thinly sliced and white and pale green parts reserved separately from greens

2 cups corn (from 4 ears)

1/4 teaspoon black pepper

You might also like

Eat For Eight Bucks: Cornmeal Crepes, Mushroom...
Serious Eats
Cornmeal Crepes With Fresh Buttermilk Cheese An...
Whole Living
Lemon Crepes
Every Day with Rachael Ray
Cornmeal Crêpes With Peaches And Caramel
Food & Wine
Crêpes Con Queso
Southern Living
Cornmeal Crepes With Mandarin Cranberry Sauce
Oh My Veggies
Basic Crepes
Vegan YumYum
Superquick Vegan Crepes
Cheeky Kitchen
Buckwheat And Spelt Crêpes
Cookie and Kate
How To Make Crêpes
The Kitchn