Name: Cornmeal Crepes with Ricotta and Ham
Yield: Makes 6 servings
Ingredients: 1 1/4 cups all-purpose flour; 3/4 cup yellow cornmeal; 3/4 teaspoon ground cumin; 1/2 teaspoon salt; 2 cups whole milk; 3 large eggs; 2 tablespoons unsalted butter, melted, plus additional for brushing skillet; 3 1/3 cups whole-milk or part-skim ricotta (30 oz); 1 (6-oz) piece Black Forest or Virginia ham, cut into 1/4-inch dice; 1 large egg, lightly beaten; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground black pepper; 1/4 cup hot pepper jelly; 3 tablespoons unsalted butter; 6 scallions, thinly sliced and white and pale green parts reserved separately from greens; 2 cups corn (from 4 ears); 1/2 teaspoon salt; 1/4 teaspoon black pepper

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Cornmeal Crepes with Ricotta and HamVictoria Pearson

Hot pepper jelly is an unexpected taste that picks up the sweetness of the corn and cornmeal.

Active time: 45 min Start to finish: 1 3/4 hr

Cooks' note:

Crêpes can be filled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

Recipe notes

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