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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.
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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.
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3
Set aside while you prepare the crepes.
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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.
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5
When ready to cook the crepes, uncover the batter and whisk it again to assure there are no lumps.
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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.
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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.
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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.
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9
When ready to serve, fold each crepe in half. Place 2 crepes on each of 4 dinner plates.
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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.
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11
Serve and enjoy.
