Nutrition info - Recipes

Roasted Corn Crepes

It's not a wrap, but it is a crepe. These roasted corn crepes are the foundation of a great-tasting meal. From ham and cheese to fresh fruit, they're quickly transformed into the "stuff" that dinner or dessert dreams are made.

Roasted Corn Crepes


For 2 people

  • 3 eggs
  • 1 1/4 cup(s) milk
  • 1 ounce(s) melted butter
  • 1/2 cup(s) all-purpose flour
  • 1/8 teaspoon(s) sugars, granulated
  • 1/8 teaspoon(s) ground black pepper
  • 2 roasted ears of corn, cut corn from cob
  • 1 oil as needed


Combine all ingredients except oil in the bowl of a food processor; blend until smooth. Let batter rest in the refrigerator 30 minutes. Heat crepe pan over medium-high heat and brush with oil. Ladle 3 Tbls. batter in crepe pan and swirl so batter covers the bottom of the pan. Cook 45 seconds, flip and cool 1 minute. Slide to plate to cool. Repeat with remaining batter, placing deli paper between crepes.

Nutrition facts

  • Kcal: 528.71 kcal
  • Fibers (g): 2.85g
  • Sodium (mg): 240.92mg
  • Carbs: 67.87g
  • Fat: 20.11g
  • Saturated fat (g): 10.45g
  • Proteins: 18.43g