-
1
Blend flour, cornmeal, cumin, salt, milk, eggs, and 2 tablespoons butter in a blender until smooth.
-
2
Let batter stand at room temperature 30 minutes.
-
3
Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking.
-
4
Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom.
-
5
(If batter sets before skillet is coated, reduce heat slightly for next crepe.)
-
6
Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds.
-
7
Loosen edge of crepe with a heatproof silicone spatula, then flip crepe over carefully with your fingertips.
-
8
Cook until underside is set, about 20 seconds more, and transfer crepe to a plate.
-
9
Make 11 more crepes in same manner, brushing skillet lightly with butter for each and stacking crepes on plate as cooked.
-
10
Put oven rack in middle position and preheat oven to 375F.
-
11
Lightly butter a 13- by 9-inch (or 15- by 10-inch) shallow baking dish.
-
12
Stir together ricotta, ham, egg, salt, and pepper.
-
13
Put 1 crepe, paler side up, on a work surface and spread 1 teaspoon pepper jelly in a horizontal line just below center of crepe (toward end nearest you), leaving a 1-inch border on each side.
-
14
Spoon 1/3 cup ricotta filling over jelly and fold in sides of crepe over filling, then, beginning at bottom, roll up to enclose filling.
-
15
Arrange crepe, seam side down, in baking dish.
-
16
Assemble 11 more crepes in same manner, arranging them in 1 layer in baking dish.
-
17
Bake, covered with foil, until filling is hot, about 30 minutes.
-
18
Melt butter in 10-inch skillet over moderate heat until foam subsides, then cook white and pale green scallions, stirring, until softened, about 2 minutes.
-
19
Add corn, salt, and pepper and cook, stirring, until crisp-tender, 2 to 3 minutes.
-
20
Add scallion greens and cook, stirring, until softened, about 1 minute.
-
21
Spoon topping over crepes.
