Hot pepper jelly is an unexpected taste that picks up the sweetness of the corn and cornmeal.
Active time: 45 min Start to finish: 1 3/4 hr
Makes 6 servings.
INGREDIENTS
- for crêpes
- 1 1/4cups all-purpose flour
- 3/4cup yellow cornmeal
- 3/4teaspoon ground cumin
- 1/2teaspoon salt
- 2cups whole milk
- 3large eggs
- 2tablespoons unsalted butter, melted, plus additional for brushing skilletfor filling
- 3 1/3cups whole-milk or part-skim ricotta (30 oz)
- 1(6-oz) piece black forest or virginia ham, cut into 1/4-inch dice
- 1large egg, lightly beaten
- 1/2teaspoon salt
- 1/2teaspoon coarsely ground black pepper
- 1/4cup hot pepper jellyfor topping
- 3tablespoons unsalted butter
- 6scallions, thinly sliced and white and pale green parts reserved separately from greens
- 2cups corn (from 4 ears)
- 1/2teaspoon salt
- 1/4teaspoon black pepper
DIRECTIONS Make crêpes:
Blend flour, cornmeal, cumin, salt, milk, eggs, and 2 tablespoons butter in a blender until smooth. Let batter stand at room temperature 30 minutes.
Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking. Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate. Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked.
Make filling and bake crêpes:
Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch (or 15- by 10-inch) shallow baking dish.
Stir together ricotta, ham, egg, salt, and pepper. Put 1 crêpe, paler side up, on a work surface and spread 1 teaspoon pepper jelly in a horizontal line just below center of crêpe (toward end nearest you), leaving a 1-inch border on each side. Spoon 1/3 cup ricotta filling over jelly and fold in sides of crêpe over filling, then, beginning at bottom, roll up to enclose filling. Arrange crêpe, seam side down, in baking dish. Assemble 11 more crêpes in same manner, arranging them in 1 layer in baking dish.
Bake, covered with foil, until filling is hot, about 30 minutes.
Make topping just before serving:
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. Add corn, salt, and pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Add scallion greens and cook, stirring, until softened, about 1 minute. Spoon topping over crêpes.
Cooks’ note:
Crêpes can be filled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.
