Corn, Kale, and Goat Cheese Crêpes

Corn, Kale, and Goat Cheese Crêpes
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Kale, corn and goat cheese crepes
It always seems fancy when you’re having crêpes.

Last week, we picked up eight ears of  corn at the grocery store when it was on a great sale (eight for $1). Then, on Tuesday, we got four more ears in our weekly CSA produce share, so we have a bit of corn to go through. Since corn is best within a couple of days of picking, well, we have to figure out ways to turn it into our meals.

Today’s post is just one such way. We pretty much thought this up once we knew what we were getting at the CSA. We knew we were getting goat cheese, so how do we use some of that? Well, it’s slightly tangy, so, perhaps, along with something else that’s tangy? We decided on something involving Whole-Wheat Crêpes, using buttermilk (tangy) in place of the milk. Then it was corn, ’cause we have a lot, and that bunch of kale was pretty big, so using a couple of leaves would help pare it down. That’s pretty much it, except adding a few spices — smoky is always good — and we had our dinner.

Obviously, from the above discussion, this is another 100% Scratchin’ It original recipe.

Corn, Kale, and Goat Cheese Crêpes

Yield: 10 crêpes

Corn, Kale, and Goat Cheese Crêpes


  • 1/2 batch Whole-Wheat Crêpes, made with buttermilk
  • 1 Tbs canola oil
  • 1/4 cup diced white onion
  • 1 tsp cumin seeds
  • Kosher salt
  • Freshly ground black pepper
  • 2 leaves curly kale, stems removed and finely sliced
  • kernels from 2 ears fresh corn
  • 1/4 tsp chipotle powder
  • 3/4 tsp smoked paprika
  • 1 tsp dried oregano
  • 2-3 ounces fresh goat cheese
  • Dried basil, for garnish, optional

Abbreviated Instructions

Preheat oven to 200°F.

Heat oil in a large skillet over medium heat. Add onions and cumin. Sprinkle with salt and pepper and cook, stirring often, until translucent, 5-7 minutes.

Add kale and corn, and cook, stirring occasionally, until kale starts to wilt, about 5 minutes. If needed, add about 1/4 cup of water to prevent sticking. Add chipotle powder, smoked paprika, oregano, and salt to taste. Continue cooking, stirring occasionally, and adding small amounts of liquid if needed, until kale is tender, another 10 minutes.

Reduce heat to low, add cheese, and stir in until melted. Reduce heat just to keep warm.

Heat a 5-inch skillet over medium heat. Brush with canola oil, and cook crêpes for about 1-2 minutes per side or until done.

Place each crêpe on a plate, scoop corn mixture onto one side and fold over. Keep plates with crêpes in the oven to keep warm while you finish making and filling the remaining crêpes.

Serve immediately, dusting with dried basil and smoked paprika, if desired.

Ingredient discussion:

mise en place
It might seem fancy, but this dish starts with simple ingredients.

We decided to go with a smoky overtone since corn is so good on the grill. Hence, the smoked paprika and chipotle powder, but you could go with something else, too. For the goat cheese, go with something that you like; it’s supposed to be tangy, but some kinds of goat cheese, taste, well, goaty (we remember getting a blue goat cheese at a restaurant that was unbelievably bad), so choose well. We use cheese from Black Mesa Ranch, up in Snowflake, AZ, partly because we get it through our CSA, but also because it’s very good, and we know the goats are treated well (we’ve met them). Note that we suggest using buttermilk in place of regular milk in the crêpe batter. It’s a simple substitution, and, if you make your own buttermilk, you’ll have some on hand.

Procedure in detail:

Preheat oven to 200°F. Since you need to be making and filling crêpes right before serving, it helps to keep them warm while you work. We find it easiest to heat the oven to 200°F, plate, fill, and fold a crêpe at a time, keeping the plates in the oven while you make the next. Obviously, making crêpes for more than a few people will be difficult.

cooking onions
Nearly every dish starts out with cooking onions, but we added the cumin to give them a slightly exotic flavor.

Cook onions. Heat the oil in a large skillet over medium heat. When hot, add onions and cumin seeds. Sprinkle with salt and pepper to start adding flavor, and cook, stirring occasionally, until the onions are translucent and tender, about 5 minutes.

cooking kale and corn
While we used kale, almost any green would be fine in this dish.

Add kale and corn. Add the kale, followed by the corn, or the corn followed by the kale –the order doesn’t matter. Stir and cook until the kale starts to wilt, about 5 minutes. The corn will start to release some starch that will stick to the pan, so add a bit of water, if needed. Or, use wine instead of water for a bit more flavor.

adding seasoning
We went with smoky flavors to mimic cooking the corn on the grill.

Season. Once the kale wilts, add the chipotle powder, smoked paprika, oregano, and salt to taste. Stir and continue to cook until the kale is tender, about 10 minutes. Again, if needed, add a bit of liquid to prevent sticking.

adding cheese
No need for a bechamel, or anything like that, as the goat cheese will just melt right in.
kale and corn filling
Keep the filling barely warm while you make and fill crêpes.

Add cheese. Reduce heat to low and stir in the goat cheese until it melts and makes a thick sauce. Once stirred in and completely melted, reduce the heat to keep the mixture warm while you work on making and filling crêpes.

Make crêpes. We give detailed instructions in our Whole-Wheat Crêpes post, but the basic technique is to heat a 5-inch heavy skillet over medium heat. When hot, wipe with a bit of canola oil to coat the pan, and pour in about 1/8 cup of crêpe batter. Immediately swirl the batter to coat, and cook until the top of the crêpe looks dry and the edges are starting to curl up slightly, about 90 seconds. Flip and cook the over side about the same length of time.

filling crepes
While you could roll them up completely, we went with more a “soft taco” style of presentation.

Fill and keep warm. Place the crêpe on your plate and scoop about 2-3 Tbs of filling mixture onto one side. Fold the crêpe over, and place everything in the oven (use hot pads, of course) while you continue making crêpes.

Serve. Once all the crêpes are cooked and filled, serve immediately, perhaps sprinkled with a garnish of dried basil and a bit of smoked paprika. Let the diners know the plates are hot.

These were really good. It’s a lot of trouble to make enough crêpes for a whole dinner, though. We do like making them occasionally, though, since they’re able to make a simple filling mixture seem like a fancy meal. If you’re not up for crêpe making, we think this filling would work with tortillas, just without the light texture and sophistication that crêpes seem to provide. We really liked having the slight smoky taste; it seemed to pair very well with the tang of the goat cheese. We’ll say four stars — just because you have to make crêpes.

Worth the trouble?

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