2019 Buy Local Cookout Recipe – Roasted Corn Crepes Stuffed with Maryland Blue Crab and Cheddar

Chef: Chris Cummer, Blue Point Provision Company/Hyatt Regency Chesapeake Bay (Dorchester County)

Ingredients

Salad
1 cup cantaloupe, cubed
1 cup tomato, diced or cherry tomatoes, halved
1 tablespoon mint, julienned
1 tablespoon basil, julienned
1 tablespoon honey
½ pound lump crab meat
1 tablespoon champagne vinegar or white wine vinegar
Salt and pepper, to taste

Crepes
2 ears of corn
1 cup whole milk
2 eggs
½ cup flour
Cooking oil or spray
Salt and pepper, to taste

Filling
½ pound blue crab meat
½ pound Chapel’s cheddar (or your favorite cheddar)
2 tablespoons chives or green onions, chopped

Preparation
Makes 4, 6 ounce servings

Salad
Before cooking the crepes, build the salad. This will give the ingredients a chance to mingle. Mix all ingredients gently and refrigerate.

Crepes
Shuck and grill or roast corn until slightly charred. Let cool and remove from cob. Add corn, milk, eggs and flour to blender. Season with salt and pepper and blend until smooth. Refrigerate for at least one hour to set up.

Heat a small (6–8 inch) skillet. Add oil or spray and 2 ounces of batter. Cook over medium heat, slightly brown on one side, then flip the crepe and repeat on the other side. Set crepe to the side and repeat the process.

Filling
Mix filling ingredients gently and stuff crepes. Place crepes in a 350 degree oven for 10 minutes. Remove from oven and top with the salad.

Producers Used in this Recipe

• Corn, Tomatoes, Cantaloupe, Mint, Chives, and Eggs – Emily’s Produce (Dorchester County)
• Lump Crab Meat – J.M. Clayton Company (Dorchester County)
• Chapel’s Cheddar Cheese – Chapel’s Country Creamery (Talbot County)

This recipe is featured on page 22 of the 2019 Buy Local Cookbook!