Fresh Corn Salsa Over Savory Crepes Recipe

Name: Fresh Corn Salsa Over Savory Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salsa:; 4 cups fresh corn kernels; .5 small red onion, peeled & cut into slivers; .5 small red pepper, rinsed seeded & cut into slivers; 2 cloves fresh garlic, finely minced; .5 cups fresh lemon juice; 1 tablespoon sesame oil; handful fresh chives, rinsed and snipped into small pieces; To prepare the crepes and serve:; 1 tablespoon granulated sugar; finely grated zest of one lemon; 1 pinch salt; 2 large eggs; .75 cups whole milk; 3 tablespoons sesame oil, plus a little more for the pan; 1 tablespoon white wine; .5 cups all-purpose flour; .5 cups cup melted butter, ghee or sesame oil, warmed; .5 cups fresh pea shoots; .5 cups radish greens

Servings: persons

For the salsa:
4 cups fresh corn kernels
.5 small red onion, peeled & cut into slivers
.5 small red pepper, rinsed seeded & cut into slivers
2 cloves fresh garlic, finely minced
.5 cups fresh lemon juice
1 tablespoon sesame oil
handful fresh chives, rinsed and snipped into small pieces
To prepare the crepes and serve:
1 tablespoon granulated sugar
finely grated zest of one lemon
1 pinch salt
2 large eggs
.75 cups whole milk
3 tablespoons sesame oil, plus a little more for the pan
1 tablespoon white wine
.5 cups all-purpose flour
.5 cups cup melted butter, ghee or sesame oil, warmed
.5 cups fresh pea shoots
.5 cups radish greens

1
Heat a small pan of water to a boil. Add the corn kernels, then immediately drain the corn in a colander at the sink. Cover kernels with cool water, drain, and allow to air dry or dry with paper towels.
2
Place the prepared corn kernels in a medium-sized mixing bowl. Add the onion, red pepper, and garlic. Toss the ingredients together. Add the lemon juice and sesame oil. Add the snipped chives. Toss one more time.
3
Set aside while you prepare the crepes.
4
Put the first six ingredients into a food processor or blender. Blend together thoroughly. Whisk in the flour. Pour the batter into a glass jar or pitcher. Cover and allow to rest a few minutes.
5
When ready to cook the crepes, uncover the batter and whisk it again to assure there are no lumps.
6
Place an 8-inch round crepe pan on the stovetop and add a bit of sesame oil, just enough to coat the pan. Heat the pan over high heat.
7
When the pan is hot, pour a few spoonfuls of batter into the pan. Lift it and swirl the batter to coat the pan evenly. Put it back on the stovetop and cook until the top of the crepe is set, about one minute. Run a spatula along the edge of the crepe, then carefully flip the crepe using the spatula or your fingers. Cook until the underside is golden brown, about one minute more.
8
Transfer the cooked crepe to a clean cutting board. Cover with a tea towel to keep it warm while you continue to make the crepes, repeating the above steps. You should have enough batter for 8 crepes.
9
When ready to serve, fold each crepe in half. Place 2 crepes on each of 4 dinner plates.
10
Drizzle the crepes with the melted butter, melted ghee or heated sesame oil. Top the crepes with the corn salsa, dividing it evenly between each plate. Sprinkle decoratively with pea shoots and radish greens.
11
Serve and enjoy.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the salsa:, 4 cups fresh corn kernels, .5 small red onion, peeled & cut into slivers, .5 small red pepper, rinsed seeded & cut into slivers, and more.

Yes, Fresh Corn Salsa Over Savory Crepes falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Corn Salsa Over Savory Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions