===CREPES===
3 Eggs; beaten
3 tb Butter; melt
1/2 c Milk
1/4 c Cornmeal
1/4 c All-purpose flour
1 c Fresh or thawed frozen corn
Kernels
2 Green onions; chop fine
1/4 ts Salt
1/2 ts Black pepper
Peanut oil
===STUFFING===
1/2 lb Cream cheese; soft
2 tb Milk
1/2 lb Smoked salmon; sl thin
3 c Watercress or arugula leaves
And stems; wash well
CREPES-Mix together the eggs, butter and milk. Gradually beat in the
cornmeal and flour until smooth. Stir in the corn, green onions, salt and
pepper. The batter should be thin enough to pour; add more milk if
necessary. Over medium-high heat, heat a thin film of oil in a 7" non-stick
pan. Ladle in just enough batter to cover the bottom of the pan. Cook for
2-3 minutes until lightly brown. Turn the crepe and cook for 1 minute more.
Spread each crepe out on the work surface as it is done. Continue cooking
until all the crepe batter is used. There should be about 6-8 crepes.
ROLLS-Beat the milk into the cream cheese. With a rubber spatula or broad
knife, spread each creepe with a thin layer of cheese. Cover the cheese
with slices of smoked salmon and lay several sprigs of watercress or
arugula on top. Roll each crepe up fairly tight, and slice into 4 or 5
(3/4") pieces. Arrange on a platter and garnish with more watercress or
agrugula. Source: Crescent City Brewhouse. MM Waldine Van Geffen vghc42a.
