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Two-Corn Crêpes


Although he and his father, Don, work at different ends of the food business, Alex Roberts sees similarities. "There's a thread that runs in our family: We love to work hard, we love to work with our hands, but our work is also creative." These double-corn crêpes, the result of Don and Alex's hard work and creativity, are made with masa harina (a corn-based flour) and filled with corn-flecked mashed potatoes, then broiled until crisp on top.


  1. 2 large eggs
  2. 1 1/4 cups milk
  3. 1/4 cup all-purpose flour
  4. 1/3 cup instant masa harina (see Note)
  5. 1/2 teaspoon sugar
  6. 1/2 teaspoon salt
  7. Vegetable oil


  1. 1 medium Yukon Gold potato, peeled and diced (8 ounces)
  2. Salt
  3. 1/2 cup heavy cream, plus more for brushing
  4. 1 tablespoon unsalted butter
  5. 2 tablespoons minced onion
  6. 1 jalapeño, seeded and minced
  7. 2 cups fresh corn kernels
  8. 2 tablespoons minced scallions
  9. Freshly ground pepper
  10. Freshly grated Parmigiano-Reggiano cheese, for serving
  1. In a bowl, whisk the eggs. Whisk in the milk, flour, masa harina, sugar and salt until blended. Let the batter stand for 30 minutes.
  2. In a saucepan, cover the potato with water, add a pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 8 minutes. Drain in a colander and return to the saucepan. Shake the pan over high heat to dry the potato, about 20 seconds; transfer to a microwave-safe bowl and mash until it's slightly chunky. Stir in the 1/2 cup of cream.
  3. In a medium skillet, melt the butter. Add the onion and jalapeño and cook over moderate heat until softened, about 5 minutes. Add the corn, cover and cook, stirring a few times, until the corn is tender, about 6 minutes. Stir in the scallions. Stir the corn mixture into the mashed potatoes and season with salt and pepper.
  4. Heat an 8-inch nonstick skillet and rub it with vegetable oil. When the pan is hot, add 2 tablespoons of the crêpe batter, swirl to coat the bottom and cook over moderately high heat until lightly browned on the bottom, about 1 1/2 minutes. Carefully turn the crêpe over and continue cooking until brown in spots, about 1 minute longer. Transfer to a baking sheet and repeat to make 7 more crêpes.
  5. Preheat the broiler. Reheat the potato-corn filling in a microwave oven for 45 seconds. Spoon 2 tablespoons of the filling onto one side of each crêpe and fold the crêpes in half. Transfer the crêpes to a baking sheet and brush the tops with cream. Broil until browned on top, about 10 seconds. Place the crêpes on plates, sprinkle with the cheese and serve.
Notes Instant masa harina, like regular masa harina, is made from corn treated with limewater. It can be found in the Latin section of most supermarkets. Do not substitute other types of cornmeal. Serve With Arugula salad.


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