Corn Crespelle With Mascarpone And Capers

Corn Crespelle With Mascarpone And Capers

Corn Crespelle With Mascarpone And Capers


Serves 8

Ingredients
  • 1 cup corn kernels (from 2 ears)
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted unsalted butter, plus more for frying
  • 1 1/2 cups mascarpone cheese, at room temperature (1/2 pound)
  • 7 medium scallions, thinly sliced
  • 1/4 cup salt-packed capers—soaked in cold water for 5 minutes, drained and coarsely chopped (see Note)
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