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1
In a bowl, whisk the eggs.
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2
Whisk in the milk, flour, masa harina, sugar and salt until blended.
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3
Let the batter stand for 30 minutes.
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4
In a saucepan, cover the potato with water, add a pinch of salt and bring to a boil.
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5
Simmer over moderately high heat until tender, about 8 minutes.
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6
Drain in a colander and return to the saucepan.
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7
Shake the pan over high heat to dry the potato, about 20 seconds; transfer to a microwave-safe bowl and mash until it's slightly chunky.
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8
Stir in the 1/2 cup of cream.
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9
In a medium skillet, melt the butter.
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10
Add the onion and jalapeno and cook over moderate heat until softened, about 5 minutes.
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11
Add the corn, cover and cook, stirring a few times, until the corn is tender, about 6 minutes.
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12
Stir in the scallions.
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13
Stir the corn mixture into the mashed potatoes and season with salt and pepper.
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14
Heat an 8-inch nonstick skillet and rub it with vegetable oil.
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15
When the pan is hot, add 2 tablespoons of the crepe batter, swirl to coat the bottom and cook over moderately high heat until lightly browned on the bottom, about 1 1/2 minutes.
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16
Carefully turn the crepe over and continue cooking until brown in spots, about 1 minute longer.
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17
Transfer to a baking sheet and repeat to make 7 more crepes.
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18
Preheat the broiler.
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19
Reheat the potato-corn filling in a microwave oven for 45 seconds.
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20
Spoon 2 tablespoons of the filling onto one side of each crepe and fold the crepes in half.
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21
Transfer the crepes to a baking sheet and brush the tops with cream.
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22
Broil until browned on top, about 10 seconds.
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23
Place the crepes on plates, sprinkle with the cheese and serve.
