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1
To make the brandade: In a large, heavy saucepan, warm the olive oil over low heat.
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2
Add the garlic and cook, stirring for about 3 minutes, or until the aroma is released.
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3
Add the flaked cod and stir vigorously for about 1 minute, until it is well broken up.
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4
Add the mashed potato and cream and continue stirring energetically.
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5
Stir in the lemon juice and the pepper (taste for salt but, since the cod is salty to begin with, it will probably not need any more).
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6
Work the mixture until it a very fluffy consistency.
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7
Keep the brandade warm in the top of a double boiler, covered, over slightly simmering water while you make the blinis.
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8
To make the blinis: In a medium saucepan full of boiling water, cook the corn for 2 minutes.
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9
Drain well and dry on paper towels.
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10
In a large heavy skillet, melt the butter over medium heat.
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11
Add the shallot and cook for 4 to 5 minutes, stirring, until it is softened and slightly golden.
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12
Add the corn, cover and cook for about 4 minutes, stirring occasionally, until the corn is tender.
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13
Add the cream and bring to the boil.
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14
Cook until the mixture is almost dry, about 5 minutes.
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15
Scrape the mixture into a blender and puree until very smooth, scraping down the sides of the container as necessary.
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16
Press the mixture through a fine sieve into a bowl, pressing hard on the solids to extract all the flavor and juices.
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17
Discard the solids.
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18
In the clean blender, combine the egg, egg yolk, salt, white pepper, and flour.
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19
Blend until smooth, add the milk and the corn puree and blend again.
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20
Transfer the batter to a large measuring cup and stir in the parsley.
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21
In a large cast-iron skillet, heat 1 teaspoon of the vegetable oil over medium heat until very hot.
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22
Make the blini by pouring about 2 tablespoons of batter into the pan for each one, and cook for about 1 minute on each side (they should each be 4 inches in diameter; you will probably only be able to fit 2 in the pan each time).
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23
Transfer the blini to a plate in a warm oven as they are done and continue making blini, adding a teaspoon of oil to the pan for each batch, until you have used all the batter.
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24
Place one or two blini on each of 6 warm plates and place a large dollop of brandade on one side of each.
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25
Fold over the other side to cover.
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26
Drizzle the crepes with some of the crema and serve immediately.
