Cornmeal Crepes with Ricotta and Ham recipes

Cornmeal Crepes with Ricotta and Ham recipes
18 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
Nutrition
567
28% daily value
6 servings
                                       
                                            balanced
     

Fat

37% 24

Saturated

62% 12

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

22% 67

Carbs (net)

- 64

Fiber

14% 3

Sugars

- 22

Sugars, added

- 6

Protein

44% 22

Cholesterol

63% 188

Sodium

41% 976

Calcium

30% 303

Magnesium

17% 68

Potassium

19% 672

Iron

21% 4

Zinc

15% 2

Phosphorus

57% 400

Vitamin A

28% 251

Vitamin C

14% 8

Thiamin (B1)

46% 1

Riboflavin (B2)

49% 1

Niacin (B3)

23% 5

Vitamin B6

17% 0

Folate equivalent (total)

51% 202

Folate (food)

- 74

Folic acid

- 75

Vitamin B12

24% 1

Vitamin D

1% 4

Vitamin E

5% 1

Vitamin K

42% 33
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