We finished off the last of these tasty corn crepes a couple nights ago. In fact the freezer is starting to look a little sparse. I'm gearing up do my once a month cooking over the next couple days. The grocery shopping is done and I will be doing the chopping, shredding and mincing this afternoon. I'm looking forward to having some new variety in our meal rotation.
Difficulty: Moderate
Category: Simple SideRecipe Column: AF
Get the recipe at Smitten Kitchen.
To freeze:
Cool the crepes and divide into dinner-sized stacks. I generally plan on two to three crepes per person. Wrap each stack tightly in plastic wrap or place in freezer bags and freeze.
To serve:
Thaw the crepes overnight in the refrigerator. Remove from the plastic wrap or bag and place on a plate. Sprinkle 3 tablespoons of water on a clean kitchen towel and cover the crepes. Microwave in 2 minute bursts at 70% power until hot. The recipe linked above has a few serving suggestions. I initially tried the crepe cake with the mayo and queso fresco because I love Mexican corn. I found the mayo and cheese overpowered the delicate corn flavor of the crepes. My preferred serving method is just to fold them up and serve with a little sprinkle of queso fresco. We had it with avocado cucumber salad. I also think it would be good with a fresh tomato salad.
