Cornmeal Crepes with Ricotta and Ham

• 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

1. Blend flour, cornmeal, cumin, salt, milk, eggs, and 2 tablespoons butter in a blender until smooth.
2. Let batter stand at room temperature 30 minutes.
3. Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking.
4. Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom.
5. (If batter sets before skillet is coated, reduce heat slightly for next crepe.)
6. Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds.
7. Loosen edge of crepe with a heatproof silicone spatula, then flip crepe over carefully with your fingertips.
8. Cook until underside is set, about 20 seconds more, and transfer crepe to a plate.
9. Make 11 more crepes in same manner, brushing skillet lightly with butter for each and stacking crepes on plate as cooked.
10. Put oven rack in middle position and preheat oven to 375F.
11. Lightly butter a 13- by 9-inch (or 15- by 10-inch) shallow baking dish.
12. Stir together ricotta, ham, egg, salt, and pepper.
13. Put 1 crepe, paler side up, on a work surface and spread 1 teaspoon pepper jelly in a horizontal line just below center of crepe (toward end nearest you), leaving a 1-inch border on each side.
14. Spoon 1/3 cup ricotta filling over jelly and fold in sides of crepe over filling, then, beginning at bottom, roll up to enclose filling.
15. Arrange crepe, seam side down, in baking dish.
16. Assemble 11 more crepes in same manner, arranging them in 1 layer in baking dish.
17. Bake, covered with foil, until filling is hot, about 30 minutes.
18. Melt butter in 10-inch skillet over moderate heat until foam subsides, then cook white and pale green scallions, stirring, until softened, about 2 minutes.
19. Add corn, salt, and pepper and cook, stirring, until crisp-tender, 2 to 3 minutes.
20. Add scallion greens and cook, stirring, until softened, about 1 minute.
21. Spoon topping over crepes.

flour, yellow cornmeal, ground cumin, salt, milk, eggs, unsalted butter, wholemilk, black forest, egg, salt, ground black pepper, hot pepper, unsalted butter, scallions, corn, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/cornmeal-crepes-with-ricotta-and-ham-109667 (may not work)