Ingredients: |
Ingredients: 1 cup sour cream
1 teaspoon ground cumin
1Y2 teaspoons fresh lime juice, or to taste
2 cups fresh corn (about 4 ears) or
2 cups thawed frozen
1 cup finely diced red bell pepper
1 cup finely diced green bell pepper
‘/2 cup thinly sliced scallion including the green part
a 4-inch fresh red or green hot chili pepper, seeded and minced (wear rubber gloves)
2 garlic cloves, minced
3 tablespoons unsalted butter
2 tablespoons snipped fresh chives plus additional for garnish
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Directions: |
Directions:Bake the cornmeal crępes in one layer on baking sheets in a preheated 4000 F. oven for 5 to 7 minutes, or until the edges are curled and crisp. Transfer the crępes to racks, and let them cool. The crępes may be made up to this point 2 hours in advance and kept uncovered at room temperature.
In a small bowl whisk together the sour cream, the cumin, the lime juice, and salt and pepper to taste. In a large heavy skillet cook the corn, the bell peppers, the scallion, the chili, the garlic, and salt and pepper to taste in the butter over moderate heat, stirring, for 4 to 5 minutes, or until the vegetables are just tender, and stir in 2 tablespoons of the chives.
Arrange a crępe on each of 4 small plates and spread each one with a.heaping tablespoon of the sour cream mixture. Spread about Ľ cup of the corn mixture on top of the sour cream mixture on each crępe and co\’er it with another crępe. Layer the crępes with the sour cream and the corn mixture in the same manner and top each serving with a third crępe. Garnish the top crępes with a small dollop of the remaining sour cream mixture, about 1 teaspoon of the remaining corn mixture, and some of the additional chives. Serves 4. |
This recipe for CORNMEAL CREPE GATEAUX WITH CORN AND PEPPERS is from