Cornbread Crêpes

Ingredients

• 2.5 cups buttermilk 
• 0.8 cup cornmeal 
• 4 large eggs 
• 0.8 cup flour all-purpose
• 1 cup corn kernels fresh coarsely chopped ( 3 to 4 ears)
• 1.5 teaspoons salt 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• blender
• wax paper

Directions

1. Process first 6 ingredients in a blender until smooth, stopping once to scrape down sides.
2. Transfer to a bowl. Stir in corn, and chill 1 hour.
3. Coat a 7-inch nonstick skillet with vegetable cooking spray; place over medium heat until hot.
4. Pour 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook 3 minutes or until top is set. Turn out onto wax paper; cool. Repeat with remaining batter.
5. *1 cup coarsely chopped frozen whole kernel corn may be substituted for frozen corn.