Two-Corn Crepes

Directions

1. 1
   In a bowl, whisk the eggs.
2. 2
   Whisk in the milk, flour, masa harina, sugar and salt until blended.
3. 3
   Let the batter stand for 30 minutes.
4. 4
   In a saucepan, cover the potato with water, add a pinch of salt and bring to a boil.
5. 5
   Simmer over moderately high heat until tender, about 8 minutes.
6. 6
   Drain in a colander and return to the saucepan.
7. 7
   Shake the pan over high heat to dry the potato, about 20 seconds; transfer to a microwave-safe bowl and mash until it's slightly chunky.
8. 8
   Stir in the 1/2 cup of cream.
9. 9
   In a medium skillet, melt the butter.
10. 10
    Add the onion and jalapeno and cook over moderate heat until softened, about 5 minutes.
11. 11
    Add the corn, cover and cook, stirring a few times, until the corn is tender, about 6 minutes.
12. 12
    Stir in the scallions.
13. 13
    Stir the corn mixture into the mashed potatoes and season with salt and pepper.
14. 14
    Heat an 8-inch nonstick skillet and rub it with vegetable oil.
15. 15
    When the pan is hot, add 2 tablespoons of the crepe batter, swirl to coat the bottom and cook over moderately high heat until lightly browned on the bottom, about 1 1/2 minutes.
16. 16
    Carefully turn the crepe over and continue cooking until brown in spots, about 1 minute longer.
17. 17
    Transfer to a baking sheet and repeat to make 7 more crepes.
18. 18
    Preheat the broiler.
19. 19
    Reheat the potato-corn filling in a microwave oven for 45 seconds.
20. 20
    Spoon 2 tablespoons of the filling onto one side of each crepe and fold the crepes in half.
21. 21
    Transfer the crepes to a baking sheet and brush the tops with cream.
22. 22
    Broil until browned on top, about 10 seconds.
23. 23
    Place the crepes on plates, sprinkle with the cheese and serve.