Gathering Flavors has hit a new milestone: Savory Crêpes with Fresh Corn Salsa is my 100th post! Thank you for making it happen. It is your interest in Gathering Flavors that fuels the love behind each post, each photo, and each new recipe. In honor of this moment, I took a look back at the blog to see how things have developed since my first post about my grandmother’s homemade yogurt. I wanted to see what has changed, what has stayed the same, and how things have developed over the years.
It’s fitting that I wrote about family from the get-go, since it was from my grandmothers that I developed a set of taste memories to guide my love of food and cooking. My early posts present a rosy picture of life, and while I always try to infuse my writing with genuine optimism, I became braver over the years. I started writing more honestly about life’s challenges—aging parents, letting go of my own fears, my tendency toward depression, and missing my son at college—amongst them. The themes in those posts seemed to resonate with readers, and your response helped to shape Gathering Flavors into a blog that moves beyond recipes to get to the heart of what sustains us in life— love, family, nurturing, connection and community.
So far, your two favorite recipes have been Golden Cake with Buttercream Frosting and Fresh Pansies and Creamy Polenta Bowls with Pan-Roasted Vegetables. While one is sweet and the other savory, they both are recipes adorned with fresh garnishes and written in keeping with the seasons. These happen to be two of my favorites, as well. Each dish is simple, elegant and versatile. I made a deliberate decision over the years to move away from complex recipes, focusing more on foods that rely on just a few ingredients and are simple to prepare. I am a confirmed omnivore and I’ve tried to keep my recipes light. Whenever possible, I offer vegetarian and gluten-free options to suit the needs and interests of my readers.
I thought they were good at the time, but I get a bit sad when I look at some of the earliest photos on Gathering Flavors. My photography has improved over time and that will continue. It’s a craft I have come to love as much as cooking and writing.
These Savory Crêpes with Fresh Corn Salsa are great for celebrating this milestone. Lighter than traditional American pancakes, these crêpes are extremely versatile. They will go well with both sweet and savory fillings. Here, I chose to sprinkle them with just a few drops of melted butter and heated sesame oil. Topped with a Fresh Corn Salsa, spiced with fresh peppers and herbs, this dish is bright and ready for summer. It’s a beautiful meal on its own. Or, add a bit of fresh goat cheese or slivered chicken breasts for a richer dinner.
Thank you for being there. Stick around for my 200th post!
I look forward to seeing you in my kitchen, gathering flavors, soon.
SAVORY CRÊPES WITH FRESH CORN SALSA
Yield: 4 servings
For the crêpes:
- 1 tablespoon granulated sugar
- Finely grated zest of one lemon
- Pinch of salt
- 2 large eggs
- ¾ cup milk, preferably whole,
- 3 tablespoons sesame oil, plus a bit more for the pan
- 1 tablespoon white wine
- ½ cup all-purpose flour
For the corn salsa:
4 cups fresh corn kernels
- ½ small red onion, peeled and cut into thin slivers
- ½ small red pepper, rinsed, seeded and cut into thin slivers
- 2 cloves fresh garlic, finely minced
- ½ cup fresh lemon juice
- 1 tablespoon sesame oil
- Handful fresh spring chives, rinsed snipped into small pieces
- ½ cup melted butter or ghee, or heated sesame oil or a combination
- ½ cup pea shoots
- ½ cup radish greens
To make the crêpes:
Put all the ingredients except the flour into a food processor or blender. Blend all the ingredients together thoroughly. Add the flour and pulse just enough to combine the flour with the liquid.
- Pour the batter into a glass jar or pitcher. Cover and refrigerate for at least 2 hours or overnight.
- When ready to cook the crêpes, remove the batter from the refrigerator and bring to room temperature. Uncover and mix the batter with a wire whisk to assure everything is combined and free of lumps.
- Place an 8-inch round crêpe pan on the stove top and add a bit of sesame oil (just enough to coat it). Heat the pan over high heat. When it is hot, pour a few spoonfuls of batter into the pan. Lift the pan and swirl the batter to coat the pan evenly. Put it back on the stove top and cook until the crêpe is set, about one minute. Run a spatula along the edge of the crêpe, then carefully flip the crêpe using the spatula or your fingers. Cook until the underside is browned, about one minute more.
- Transfer the cooked crêpe to a clean cutting board. Repeat until all the batter is gone. You should have enough batter for 8 crêpes.
- Cover the crêpes with a tea towel to keep them warm while you prepare the salsa.
To prepare the salsa:
Heat a small sauce pan of water to a boil. Add the corn kernels to boiling water, then immediately drain the corn in a colander at the sink. Cover kernels with cold water, drain, and allow to air dry or dry with paper towels.
- Place the prepared corn kernels in a medium-sized mixing bowl. Add the onion, red pepper, and garlic. Toss the ingredients together. Add the lemon juice and sesame oil. Toss again. Add the snipped chives. Toss one more time.
Fold each crêpe in half. Place 2 crepes on each of 4 dinner plates. Drizzle the crêpes with the melted butter, ghee or sesame oil, or a combination of each. Top with the corn salsa, dividing it evenly between each plate. Sprinkle decoratively with pea shoots and radish greens.
- Serve and enjoy.
- If you do not have a crêpe pan, use a small cast iron pan instead.
- If you are new to making crêpes, make a little extra batter so you can practice with the first couple you attempt. Even the most seasoned cooks struggle with the first couple of crepes in a new batch.
- The crêpes can be made ahead and kept in the refrigerator overnight in an airtight container. Warm them in the oven or microwave before serving.
- For a heartier dish, top with add fresh goat cheese, slivers of cooked chicken or beef, or cooked shrimp.
- For a full meal, serve with white wine, Golden Potato Soup, a Market Morning Salad and Dark Chocolate Chip Cookies with fresh fruit for dessert.
- The crêpe section of this recipe was adapted from Around My French Tableby Dorie Greenspan.