Recipe - Corn Crepes With Ricotta

1 cup Flour
1 cup Milk
2 Eggs
Salt
Pepper
One fourth cup Minced green onion
1 tablespoon Parsley
1 cup White corn kernels
1 teaspoon Butter
1 tablespoon Ricotta

I haven't tried this one yet but it looks good. I got it from the food
section of one of the San Francisco Bay Area newspapers some time ago,
unfortunately I don't know which paper it came from.

Whisk 1 cup flour into 1 cup of milk until smooth. Beat in 2 eggs, salt and
pepper, One fourth cup minced green onion, 1 TBS parsley, and 1 cup white corn
kernels.

Heat 1 tsp of butter in a small skillet and tip the pan to coat it with a
thin layer. Pour in batter; cook one side, then the other. Serve rolled
with a TBS of ricotta.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Veronica
Betancourt VBETANCOUR@novell.com on Apr 22, 1997