| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Flour |
| 1 | c | Milk |
| 2 | Eggs | |
| Salt | ||
| Pepper | ||
| 1/4 | c | Minced green onion |
| 1 | tb | Parsley |
| 1 | c | White corn kernels |
| 1 | ts | Butter |
| 1 | tb | Ricotta |
INSTRUCTIONS
I haven't tried this one yet but it looks good. I got it from the food section of one of the San Francisco Bay Area newspapers some time ago, unfortunately I don't know which paper it came from. Whisk 1 cup flour into 1 cup of milk until smooth. Beat in 2 eggs, salt and pepper, 1/4 cup minced green onion, 1 TBS parsley, and 1 cup white corn kernels. Heat 1 tsp of butter in a small skillet and tip the pan to coat it with a thin layer. Pour in batter; cook one side, then the other. Serve rolled with a TBS of ricotta. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Veronica Betancourt <VBETANCOUR@novell.com> on Apr 22, 1997
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