Wednesday, February 13, 2013
Corn Crepes with Barbecue Duck Confit
1/2 c fresh or thawed frozen corn kernels ( I used 1 ear, boiled)
1/2 c all purpose flour
2 large eggs
1/2 c whole milk
1/4 t kosher salt
1/2 c coarsely chopped red bell pepper
1/2 c coarsely chopped green bell pepper
1/4 c coarsely chopped scallion, white and green parts
canola oil, for sautéing
Barbecue Duck Confit:
1 c shredded duck confit or alternate filling of your choice (I picked up some duck confit at my grocery store)
1 c coffee barbecue sauce
1/2 c sour cream for serving
Combine the flour, corn, eggs, milk, salt, pepper, bell peppers, and scallion in a food processor and puree until smooth. Cover and refrigerate 2-4 hours.
Oil a pan, and warm over medium heat. Ladle in some batter and cook over medium heat, then flip and continue cooking until cooked through. Repeat.
Preheat oven to 400.
Wrap 2-3 T of duck confit with a T of sauce in each crepe to make a cylinder. Arrange the crepes seam side down, in a baking dish. Bake until heated through, about 10 minutes. Garnish with sour cream.
We also added the corn salad to the crepes, and I didn't use the sour cream, because I don't like sour cream :)