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1
Shuck your corn, but leave the stem on as a sort of handle. Over a gas flame on the stove top, roast your corn until the kernels are slightly blackened. Be careful! They will snap and pop, so give these ears a wide berth while they roast. You can also take the corn off the cob and roast the kernels under a broiler, if putting your corn over the open flame makes you nervous.
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2
While your corn is roasting, finely dice your jalapeno. Make sure to remove the seeds and veins from the inside. Set the diced jalapeno aside.
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3
When your corn is blackened but cool enough to handle, strip the kernels from the cob. Remove the stem but reserve the cobs. Pour the melted butter over the roasted kernels and set aside.
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4
In a small saucepan, add the milk. Scrape the cobs with the back of a knife to get the corn milk into the pan. Add the cobs to the milk and simmer over medium-low heat until the milk just barely bubbles at the edges. Take the pan off the heat and let the milk cool, allowing the cobs to steep into the liquid. It imparts a nice corn flavor into the milk.
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5
While the milk cools, chop the chives finely. Set aside.
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6
When the milk is cool, discard the cobs and add the milk, corn, flour, eggs, salt, and paprika into the jar of a glass blender and blend until smooth.
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7
Transfer the batter into a bowl and fold in the minced jalapeno and chives. Cover and chill in the fridge for at least an hour, or even over night.
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8
When you're ready to cook, heat a 8-9in skillet over medium-low heat and grease lightly. Pour about 1/4 cup of batter into the pan and swirl to (mostly) evenly coat. Let cook until the edges start to brown (1-2 minutes) then carefully flip to cook the other side (another minute or so). I use two spatulas to flip the crepes without tearing them.
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9
Stack crepes on a warmed plate to keep warm. Serve with a creamy sauce or, my favorite, a cool crab salad.
