Corn Crêpes

Name: Corn Crêpes
Yield: Serves 4–6 as an accompaniment (makes 10–12 crêpes)
Ingredients: ¼ teaspoon freshly ground five-pepper mixture or black pepper; 2 tablespoons olive oil; 2 teaspoons finely chopped fresh ginger; 1 teaspoon sugar; ¼ teaspoon freshly ground five-pepper mixture or black pepper; 1 teaspoon salt; 1 tablespoon finely chopped fresh coriander; 2 tablespoons rice flour; 1 tablespoon finely chopped spring onion; 1 tablespoon finely chopped fresh chives; 900 g (2 lb) fresh sweetcorn cobs or 550 g (1¼ lb) frozen sweetcorn kernels; 2 eggs, beaten; 900 g (2 lb) fresh sweetcorn cobs or 550 g (1¼ lb) frozen sweetcorn kernels

Preparation info

Serves
4–6
as an accompaniment (makes 10–12 crêpes)

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Corn is one of the numerous vegetables introduced relatively recently into Asia and is now an extremely popular ingredient of the area’s cuisine. Fusion chefs use it extensively and no wonder, it is a delicious food. This recipe makes makes an excellent starter but is just as good served as a side dish with any grilled foods.

Ingredients

900 g (2 lb) fresh sweetcorn cobs or 550 g (1¼

Side dish
Starter
Gluten-free
Vegetarian

Method

Remove the kernels from the cobs with a sharp knife or cleaver, if using fresh corn. You should end up with about 550 g (1¼ lb). If you are using frozen corn, thaw thoroughly. Set aside half the cor