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charred corn crepes

kept bymoontear
recipe bySmitten Kitchen

Yield: 9 to 10 9-inch crepes (more if your pan is smaller). For a pretty ta-da of a stack, you’ll want to double this. My stack photographed above used 1 1/2 batches of this because I had to save a half-batch for a certain 3 year-old who is broken hates cheese.


1 large fresh corn cob
2 tablespoons butter, melted
1/2 cup flour
1 cup milk, any fat level will do
2 large eggs
1/2 teaspoon table salt
Butter or oil for pan



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