These delicate Sweet Corn Crepes are the foundation for Neil Perry's Rockpool dish Spring Bay Scallops with Sweet Corn Crepe, Tom Yum Juice and Mussel Butter.


  • 2 Whole Eggs

  • 3 cups Milk

  • 2 cups Plain Flour

  • sea salt

  • 1 tablespoon vegetable oil

  • Corn Puree

  • 10 Cob Corn

  • 1 small KNOB Ginger

  • Olive Oil

  • Water


  • 1.

    Gently whisk the eggs, milk and flour together with the salt and vegetable oil.

  • 2.

    Heat a crepe pan and pour just enough crepe mix in to cover the base thinly.

  • 3.

    Cook over a low heat until the mixture just starts to blister then remove the crepe and place aside.

  • 4.

    Repeat with the remainder of the crepe mixture.

  • 5.

    Makes 20 crepes.

  • Corn Puree:

  • 1.

    Remove all the corn from the cobs and juice half.

  • 2.

    Cook the ginger in a splash of olive oil on a very low heat, just enough to remove the raw flavour.

  • 3.

    Add the juiced corn along with the whole kernels and a splash of water.

  • 4.

    Cook until tender and set aside.

  • 5.

    Enough for 20 crepes.

  • To serve:

  • 1.

    Lay a crepe out flat on the bench.

  • 2.

    Place a portion of corn puree down the centre of the crepe without going too close to the edges.

  • 3.

    Trim the edges of the crepe and fold the puree inside, creating a rectangle.

  • 4.

    Set aside and repeat for the remaining crepes.

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