Name: Little Sweetcorn Pancakes
Yield: For eight people – making 5 small pancakes per person
Cuisine: French
Ingredients: 250 ml (scant ½ pint) cold milk; 50 g (1¾ oz) butter; 100 g (3½ oz) flour; 4 turns of the peppermill; 15 g (½ oz) fine salt; 1 whole egg and 1 egg yolk; 100 g (3½ oz) tinned sweetcorn; 3 tablespoons oil; 1 tablespoon freshly-chopped chervil or parsley

Preparation info

For
eight
people

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Petites crêpes de mais ‘Crisp kernels of corn in a herb-flavoured pancake’

Ingredients

Main ingredients

100 g (3½ oz) flour
15 g (½

Method

Making the pancake batter

Put the flour in a bowl and make a well in the middle. Sprinkle with salt and pepper. Break the egg into the well and add the egg yolk. Beat with a small wire whisk, pouring in the milk in a thin stream, until you have a smooth batter.
Heat the butter in a small saucepan until it starts to brown an