Ingredients
1 cup fresh corn3 tablespoons cornstarch1/3 cup all-purpose flour3/4 cup plus 1 tablespoon milk2 large eggs, beaten2 tablespoons butter, melted1/2 teaspoon salt11 tablespoons apricot jamConfectioners’ sugarLEMON CREAM:1 cup sour cream1/4 cup confectioners’ sugar1 to 2 tablespoons grated lemon zest
Preparation
Place corn in a blender; cover and process until smooth. In a large bowl, whisk cornstarch, flour and milk until smooth. Stir in eggs, pureed corn, butter and salt until blended. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spread 1 tablespoon apricot jam over each crepe. Fold in half, then fold in half again, making triangles. Dust with confectioners’ sugar. In a small bowl, combine the lemon cream ingredients. Serve with crepes.
