Corn Crepes with Spicy Greens Filling


1 cup all purpose flour

1 cup milk

1 egg

1 cup whole kernel corn

2 scallions – finely chopped

1/2  teaspoon salt

butter or olive oil for cooking crepes



3 cups spicy greens and/or kale with stems removed

1 small onion, finely chopped

2 cloves garlic

2 Tablespoon olive oil

2 Tablespoon vinegar – red wine or apple cider is best



1/2 cup sour cream

1/2 cup mayonnaise

1 Tablespoon horseradish

2 Tablespoon Dijon mustard




(1)  Puree the corn in a blender or food processor.  Add the flour, milk, egg and scallions and salt and process briefly until blended.  Chill mixture in refrigerator for at least 30 minutes.

(2)  Heat a small skillet (approximately 9”) on medium high heat.  Coat the bottom of the skillet with melted butter or oil and then add ¼ cup of the crepe batter and quickly turn the skillet until the batter covers the bottom.  Cook until the top surface of the batter is dry and then turn to brown.  Remove crepes and place them in a warm oven.

(3)   Sauté the onion and garlic in olive oil until soft.  Add the greens and vinegar and cover, turning occasionally and cook until wilted.  The spicy greens will only take about 2 minutes but the kale will take about 5 minutes. 

(4) To serve, place a small amount of the filling in the middle of the crepe, top with the sauce and roll up the crepe.