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August 28, 2017

Blue Corn Crepes with Savory Asparagus Filling

By: Donna Culpepper


  • 2 large eggs
  • 1 cup milk
  • 1/3 cup water
  • 2/3 cup flour
  • 2/3 cup blue corn flour
  • 1/4 tsp salt
  • 2 tbsp melted butter


  1. Blend the eggs, milk, water, flours, salt and melted butter until smooth.
  2. Cover and refrigerate for at least one hour. You can make this batter ahead and keep for 24 hours.
  3. When you are ready to cook the crepes, heat a nonstick crepe pan until hot. Coat the pan lightly with butter and pour in 3 tbsp batter, rolling the pan to coat.
  4. Cook until almost dry on top and then flip the crepe, cooking the other side for about 15 seconds. Stack the crepes as you cook them.
  5. For the filling


  • 1 green onion, chopped
  • 1 1/2 pounds asparagus spears, cut into 1" lengths
  • 1 egg
  • 3/4 cup ricotta cheese
  • 1/2 cup shredded smoked gouda cheese
  • 3 tbsp grated parmesan cheese
  • 3 garlic cloves, minced
  • 2 tbsp chopped fresh parsley
  • 2 tsp tarragon or thyme
  • 1/2 julienned black forest ham


  1. Steam the asparagus until tender (5-7 minutes or so).
  2. Beat the egg, add the cheeses, garlic, parsley, tarragon and ham. Toss in the prepared asparagus.
  3. Season to taste with salt and pepper.


  1. Spoon 1/4 cup of filling into a crepe and roll closed.
  2. Arrange the crepes in a baking dish. Bake until heated through and cheeses melt, about 10-15 minutes.
  3. Serve topped with sour cream and chopped fresh chives.


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