Ingredients

• For the crepes:
• 100 g - flour
• 2- eggs
• 250 ml - milk
• 2 tsp - oil
• pinch of salt
• For filling:
• 2 tbsp - butter
• 1 tbsp - sliced spring onions
• 1/2 tsp - dried oregano
• 2 tbsp - flour
• 6 tbsp - cooked sweet corn kernels
• 2 tbsp - chopped parsley
• 1 tbsp - chopped gherkins
• 1 tbsp - cream
• 250 ml - milk
• 1/2 - sliced onion
• 1 - sliced carrot
• 1 tbsp - sliced celery
• few pepper corns
• 1/2 tsp - mustard powder
• 1/2 tsp - nutmeg powder
• Salt and pepper to taste.
• For topping:
• 50 g - grated cheese
• 1 tbsp - dry bread crumbs

How to Make Sweet Corn Crepes

• Heat milk with sliced onion, carrot, pepper corns, mustard powder, nutmeg powder and sliced celery.
• Beat all the crepe ingredients together adding milk and eggs gradually.
• Leave aside for 30 minutes.
• Pour the batter in a hot greased pan and shallow-fry both sides, like a dosa.
• For the sauce, fry the spring onions in hot butter.
• Add the flour and fry for 1 minute.
• Pour in the milk and allow it to thicken.
• Add the remaining ingredients and stir till a thick mixture forms.
• Fill into crepes.
• Fold them over and garnish with cheese and breadcrumbs before serving.