Potato and Corn Crepe with Chipotle Corn Cream Sauce

 

Ingredients

 Crêpe Batter
  • 1 cup fresh corn, cut off cob
  • 1 tbsp jalapeño pepper, chopped
  • 1 tbsp. red bell pepper, chopped
  • 1 tbsp yellow bell pepper, chopped
  • 2 tbsp. butter
  • 1/2 cup Lamb's Supreme® Russet Mashed Potatoes (Item #M16), prepared
  • 5 eggs
  • 1 cup flour
  • 1 1/2 cups milk
  • 1/3 cup cilantro, chopped
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
Chipotle Corn Cream Sauce
  • 2 tbsp. olive oil
  • 2 tbsp. shallots, chopped
  • 1 tbsp. red bell pepper, chopped
  • 1 tbsp. yellow bell pepper, chopped
  • 2 cups fresh corn, cut off cob
  • 3 chipotle peppers, finely chopped
  • 1/2 bunch cilantro, chopped
  • 4 cups chicken stock
  • 2 cups heavy cream
  • 3 tbsp. butter, melted
  • 1 tbsp. honey
  • Salt and freshly ground black pepper, to taste
Potato Filling
  • 4 cups Lamb's Supreme® Russet Mashed Potatoes (Item #M16), prepared
  • 2 cups sharp cheddar cheese, grated
  • 1 cup Fontina or whole milk Mozzarella cheese, grated
  • 12 slices smoked bacon, cooked crisp and chopped
Garnish
  • Toasted pumpkin seeds
  • Sour cream
  • Cilantro

Directions

Crêpes:
Sauté corn, jalapeño, red and yellow peppers in butter until tender. Remove from heat and let cool. Put cooled corn mixture and remaining batter ingredients in a blender and purée until very smooth. Make crêpes in an 8-inch nonstick pan prepared with nonstick cooking spray. Stack parchment paper between each crêpe.

Chipotle Corn Cream Sauce:
Sauté shallots, red and yellow peppers, corn and chipotle peppers in olive oil until tender. Add cilantro and chicken stock. Reduce by half. Add cream and reduce by half again. Purée in blender. Add butter and honey while puréeing.

Filling:
Place 1/3 cup prepared mashed potatoes in center of each crêpe. Divide cheeses evenly among 12 crêpes and place on top of the potatoes. Sprinkle half the bacon on the crêpes, reserving other half for garnish. Roll crêpes and keep warm in oven.

To Serve:
Ladle sauce to cover bottom of plate. Place filled warm crêpe in center of plate. Garnish with toasted pumpkin seeds, sour cream, cilantro and reserved bacon.

Yield

12 Crêpes

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