Directions:
- Place corn in a blender; cover and process until smooth. In a large bowl, whisk cornstarch, flour and milk until smooth. Stir in eggs, pureed corn, butter and salt until blended. Cover and refrigerate for 1 hour.
- Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
- Spread 1 tablespoon apricot jam over each crepe. Fold in half, then fold in half again, making triangles. Dust with confectioners' sugar. In a small bowl, combine the lemon cream ingredients. Serve with crepes. Yield: 11 crepes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.13 Kcal (763 kJ) | ||
| Calories from fat | 29.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 5% | |
|---|---|---|---|
| Cholesterol | 36.55mg | 12% | |
| Sodium | 136.61mg | 6% | |
| Potassium | 98.32mg | 2% | |
| Total Carbs | 35.6g | 12% | |
| Sugars | 15.17g | 61% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 35mg | 3% | |
| Amount Per 100 g | |||
| Calories | 193.59 Kcal (811 kJ) | ||
| Calories from fat | 31.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Cholesterol | 38.85mg | 12% | |
| Sodium | 145.2mg | 6% | |
| Potassium | 104.51mg | 2% | |
| Total Carbs | 37.84g | 12% | |
| Sugars | 16.12g | 61% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 3.48g | 7% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 37.2mg | 3% | |
* 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.
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