Sunny Priyan
1 cup all-purpose flour, 1 cup milk, 2 eggs, 1/2 cup sweet corn, 1 cup shredded cheese, salt and pepper to taste, butter or oil for cooking.
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In a bowl, whisk together the flour, milk, eggs, salt, and pepper until smooth.
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Heat a non-stick pan, grease lightly, pour batter, swirl, and cook for 1-2 minutes on each side until golden.
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In a bowl, mix the sweet corn with the shredded cheese. Season with salt and pepper.
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Spoon the cheese and corn mixture into the center of the cooked crepe, then fold it into quarters or roll it up.
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Garnish with extra cheese or herbs if desired. Serve hot.
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