Macaroni and Corn Crêpes

Macaroni and Corn Crêpes

This particular recipe comes from the “1000 Vegetarian Recipes from Around the World” cookbook. I altered it a bit. For instance, to make the process go a bit more quickly (and make things a bit less expensive) I used canned corn rather than 2 ears of fresh corn that the original recipe called for. If you happen to have a lot of fresh corn around that isn’t as expensive as it is in Flagstaff right now then I definitely recommend doing everything fresh (of course!). It suggested that this be served with chopped up oyster mushrooms and fried leeks on top, but I chose not to use either. Jake doesn’t like mushrooms and (once again) leeks are a bit expensive for me at the moment. Instead, I fried up about half an onion till it was nice and caramelized and topped it with that. All in all a pretty good recipe that wasn’t too difficult to put together…EXCEPT for some reason I had real trouble making them stick in the crêpe shape. After a while I gave up and just fried the macaroni without worrying about making it stick in a shape. It was still delicious. I encourage you all to attempt the crêpe shape and let me know how it goes. I know I’ll be trying this again to see if I can do it the second time around.

Macaroni and Corn Crêpes

1 can of whole kernel corn, drained (or the equivalent in fresh corn)
4 tablespoons butter
4 oz. red bell peppers, seeded and finely diced
2 1/2 cups macaroni
2/3 cup heavy cream
1/4 cup flour
4 egg yolks
4 tablespoons olive oil
salt and pepper (to taste)

1. Melt 2 tablespoons of butter in a skillet. Add the bell peppers and cook over low heat 4 minutes.
2. Drain and pat dry with paper towels.
3. Bring a large pan of lightly salted water to a boil. Add macaroni. Bring back to a boil and cook till the macaroni is tender. Drain the macaroni and rinse it with cold water to cool the macaroni.
4. Beat the cream with the flour, a pinch of salt, and the egg yolks in a bowl until smooth.
5. Add the corn kernels and bell peppers. Mix together.
6. Add the cooled and drained macaroni. Mix well. Season with pepper.
7. Heat the remaining butter with the oil in a large skillet.
8. Drop spoonfuls of the mixture into the pan and press down until the mixture forms flat crêpes.
9. Cook till golden on both sides and all the mixture is used up.
10. Serve immediately topped either with oyster mushrooms and fried leeks or caramelized onions.


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