Corn and Goat Cheese Crêpes

Method/Steps

Corn Crêpes

1. Husk corn and discard silk. Cut kernels off cobs; discard cobs. In a large frying pan set over medium heat, cook corn in oil, stirring, 5 to 10 minutes. Season to taste with salt.

2. In a blender, process milk, eggs, thyme leaves, cornmeal and flour until smooth. Add corn kernels. Process just enough to mix well.

3. In a frying pan set over medium heat, lightly brush the pan with butter. Ladle about 3 tablespoons of the batter into the pan. Quickly tilt that pan to coat the bottom completely with batter. Cook until the surface looks dry, about 30 seconds. Turn crêpe with a wide spatula; cook bottom side until slightly browned. Turn out of pan onto cutting board; stack crêpes as they're cooked.

Filling

1. In a bowl, beat cream and goat cheeses with milk until smooth; set aside.

2. Cut zucchini and carrots into 1/4-inch pieces.

3. In a large frying pan set over medium heat, cook carrots with butter and thyme, stirring often, for 4 minutes. Add zucchini and cook, stirring occasionally, until carrots and crisp-tender to the bite, about 3 to 5 minutes longer.

Assembly

1. Lay out 12 crêpes. Spread each crêpe with an equal amount of cheese mixture, then spoon an equal amount of vegetables on half of each crêpe. fold crêpes in half over the filling.

2. Arrange crêpes slightly apart on 2 greased rimmed baking pans. Bake, uncovered, in a 350°F oven until vegetables are hot in the centre, about 15 minutes.