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1
In a food processor, pulse the corn kernels to a coarse puree.
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2
In a medium bowl, beat the eggs to mix.
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3
Stir in the corn puree, flour and salt, then whisk in the milk.
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4
Stir in the 2 tablespoons of melted butter, cover with plastic wrap and refrigerate the corn batter for at least 1 hour or overnight.
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5
Preheat the oven to 300.
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6
Let the batter return to room temperature, then whisk it gently.
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7
Heat an 8-inch crepe pan or nonstick skillet.
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8
Dip a paper towel into about 2 tablespoons of melted butter and rub the bottom and side of the crepe pan generously with the butter.
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9
Set the pan over moderately high heat.
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10
Pour in 3 tablespoons of the batter and tilt the pan to distribute it evenly; pour any excess batter back into the bowl.
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11
Cook the crespella until browned on the bottom, about 1 minute.
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12
Turn the crespella and cook the second side for about 10 seconds, then slide it out onto a baking sheet.
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13
Repeat with the remaining batter to make 12 crespelle, overlapping them slightly on the baking sheet.
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14
Just before serving, cover the crespelle loosely with foil and rewarm them in the oven for about 3 minutes.
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15
Spread the paler side of each crespella with 2 tablespoons of mascarpone.
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16
Top with 1 tablespoon of scallions and roll up or fold into quarters.
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17
Set 2 crespelle on each plate, sprinkle with 1 teaspoon of the capers and some of the remaining scallions and serve at once.
