Main
Recipes
Cornmeal Crepes with Ricotta and Ham Recipe

Cornmeal Crepes with Ricotta and Ham Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

436

Calories

Comments Print recipe

Ingredients:

Serving

1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
3/4 tsp ground cumin
1/2 tsp salt
2 cups whole milk
3 large eggs
2 tbsp 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 tsp salt
1/2 tsp coarsely ground black pepper
1/4 cup hot pepper jelly
3 tbsp unsalted butter
6 scallions, thinly sliced and white and pale green parts reserved separately from greens
2 cups corn (from 4 ears )
1/2 tsp salt
1/4 tsp black pepper

Directions:

Make crêpes: 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 skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate. Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked.
Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch (or 15- by 10-inch) shallow baking dish.
Stir together ricotta, ham, egg, salt, and pepper. Put 1 crêpe, paler side up, on a work surface and spread 1 teaspoon pepper jelly in a horizontal line just below center of crêpe (toward end nearest you), leaving a 1-inch border on each side. Spoon 1/3 cup ricotta filling over jelly and fold in sides of crêpe over filling, then, beginning at bottom, roll up to enclose filling. Arrange crêpe, seam side down, in baking dish. Assemble 11 more crêpes in same manner, arranging them in 1 layer in baking dish.
Bake, covered with foil, until filling is hot, about 30 minutes.
Make topping just before serving: Melt butter in 10-inch skillet over moderate heat until foam subsides, then cook white and pale green scallions, stirring, until softened, about 2 minutes. Add corn, salt, and pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Add scallion greens and cook, stirring, until softened, about 1 minute. Spoon topping over crêpes.
Cooks' note: Crêpes can be filled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	435.7 Kcal (1824 kJ)
Calories from fat	131.02 Kcal
		% Daily Value*
Total Fat	14.56g	22%
Cholesterol	155.97mg	52%
Sodium	780.77mg	33%
Potassium	648.63mg	14%
Total Carbs	59.86g	20%
Sugars	18.2g	73%
Dietary Fiber	3.94g	16%
Protein	17.62g	35%
Vitamin C	7.5mg	12%
Vitamin A	0.1mg	4%
Iron	2.2mg	12%
Calcium	307.8mg	31%

Amount Per 100 g
Calories	112.57 Kcal (471 kJ)
Calories from fat	33.85 Kcal
		% Daily Value*
Total Fat	3.76g	22%
Cholesterol	40.29mg	52%
Sodium	201.71mg	33%
Potassium	167.58mg	14%
Total Carbs	15.47g	20%
Sugars	4.7g	73%
Dietary Fiber	1.02g	16%
Protein	4.55g	35%
Vitamin C	1.9mg	12%
Iron	0.6mg	12%
Calcium	79.5mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Creamed Corn Cornbread

Melted butter, All-purpose flour (sift before measuring) and 8 more..
Salsa Verde Chicken With Herbed Cornmeal Dumplings

Butter, All-purpose flour, Chicken broth and 11 more..
Peppered Corn Fritters

Fresh corn or 1 1/4 cups frozen corn, thawed and 9 more..
Lemon-Lime Blueberry Squares

All-purpose flour, Yellow cornmeal, Confectioners sugar and 12 more..
Kittencal's Hush Puppies

All-purpose flour, Yellow cornmeal, Baking powder and 9 more..
Cherry-Cornmeal Upside-Down Cake

Unsalted butter, room temperature, divided and 12 more..
Cornbread

All-purpose flour, Yellow cornmeal, Sugar, Salt and 6 more..
Corn Bread for Stuffing

All-purpose flour, Yellow cornmeal and 5 more..
Cheddar Cornmeal Muffins

All-purpose flour, Yellow cornmeal, Baking powder, Salt and 5 more..
Lemon Blueberry Muffins

Butter, at room temperature, Sugar, Eggs, Vanilla and 8 more..