Egg, Corn and Cheese Crepe Calories

A mild cheese that melts smoothly works best in an egg, corn and cheese crepe; cheddar or mozzarella are convenient choices. If using a salty cheese such as feta, use less added salt and expect a less stretchy filling.

Yes, you can use fresh corn in an egg, corn and cheese crepe. Cook the kernels until tender before adding them to the filling, since the brief time spent warming the folded crepe may not cook raw corn through.

An egg, corn and cheese crepe can turn soggy when the corn is wet or the filling is added while the crepe is still steaming. Drain the corn well and let the crepe cool briefly before filling it.

Yes, you can make an egg, corn and cheese crepe ahead of time. Cook the crepes and prepare the filling separately, then refrigerate them in covered containers and assemble shortly before serving to keep the crepe from becoming damp.

An egg, corn and cheese crepe is a thin pancake, not an omelet. The batter is spread across the pan in a thin layer, then the corn and cheese are used as filling; an omelet is thicker and cooks mainly from beaten eggs.

Use a well-heated nonstick pan and wipe it with a little oil before cooking an egg, corn and cheese crepe. Spread the batter in a thin layer and wait until the edges release before trying to turn it.

Serve an egg, corn and cheese crepe with a crisp green salad, sliced tomatoes, or fresh fruit. These sides balance its warm, cheesy filling; a simple soup also makes it a more substantial meal.

Yes, an egg, corn and cheese crepe can be frozen once fully cooled. Separate individual crepes with parchment, wrap them airtight, and thaw in the refrigerator before reheating in a covered pan so the cheese warms without drying the outside.

Reheat an egg, corn and cheese crepe in a covered pan over low heat. The lid traps a little steam, warming the filling and softening the cheese without scorching the crepe; check that the center is hot before serving.