corn crepes, roasted broccoli, sauteed kale

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Made charred corn crepes roughly following the Smitten Kitchen recipe:

Take 4 ears of fresh shucked corn and blacken them on a dry cast-iron skillet over high heat (this produces a lot of smoke!) I just turned them so they had some blackened kernels on every side–didn’t worry about trying to get all the kernels evenly.

Melt 4 Tbsp butter in the microwave.

Cut the kernels off the corn and add them to the melted butter. Put the butter/corn mixture in a blender with about a cup of vanilla almond milk (or regular milk) and blend it up.

Beat 4 eggs, measure in 1 cup flour, and add in the corn/butter/milk mixture. Season with salt and pepper.

Heat oil and butter in a large skillet over medium heat and cook the crepes–about 1 cup batter smoothed out into a round with the bottom of the measuring cup.

Serve with sour cream and green onions.

I made roasted broccoli, too (425 degrees, broccoli with oil, sugar, and salt, roast 20 mins/until brown), and sauteed kale with pine nuts and bacon:

Chiffonade a bunch of curly kale. Chop about 1-2 pieces of bacon and cook them in a skillet until they render their fat. Throw some pine nuts and chopped garlic in the pan, toast for a minute, then add the curly kale and cook till wilted.


Written by orata

August 19, 2013 at 12:16 am

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