Fluffy crepes filled with baby sweetcorn and camembert


This recipe is for light and fluffy crepes filled with sweet and tender baby sweetcorn and creamy, rich camembert cheese. The crepes themselves are made from a simple batter that results in a delicate and tender texture, while the baby sweetcorn adds a sweetness and crunch to the dish. The camembert cheese is melted over the top of the crepes, creating a decadent and rich filling that is sure to satisfy any craving. Whether you serve this dish for breakfast, brunch, or dinner, it is sure to be a hit with all who try it. So, why not impress your friends and family with this delicious and impressive dish of fluffy crepes filled with baby sweetcorn and camembert.


  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp salt
  • 1 tbsp unsalted butter, melted, plus more for cooking
  • 1 cup baby sweetcorn, cut into small pieces
  • 4 oz camembert cheese, diced


  • In a large bowl, whisk together the flour, eggs, milk, water, salt, and melted butter until well combined and smooth.
  • Heat a non-stick pan over medium heat. Lightly coat the pan with melted butter.
  • Pour about 1/4 cup of the batter into the center of the pan and swirl it to spread it evenly.
  • Cook until the bottom of the crepe is lightly golden, about 2 minutes. Flip and cook the other side for another minute. Repeat with the remaining batter.
  • Divide the baby sweetcorn and camembert cheese among the crepes. Fold the crepes in half and then in half again to form a triangle.
  • Serve the fluffy crepes filled with baby sweetcorn and camembert warm. Enjoy!

IMPORTANT: As this is an AI generated recipe, the results may not be satisfactory, or more importantly, not even be edible. With that in mind, if you do decide to follow this recipe and directions exactly, make sure that the result is safe to eat before you eat it.