Fluffy crepes filled with baby sweetcorn and camembert


This recipe is for a delicious and indulgent meal that combines the richness of camembert cheese with the sweetness of baby sweetcorn, all wrapped up in a soft and fluffy crepe. The tender crepes are the perfect vessel to hold the creamy cheese and fresh sweetcorn, creating a warm and comforting dish that is sure to satisfy. Whether you’re looking for a brunch option or a quick and easy dinner, this recipe is sure to hit the spot. So get ready to whip up some mouth-watering crepes filled with baby sweetcorn and camembert - your taste buds will thank you!


  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 cup cooked baby sweetcorn
  • 4 ounces camembert cheese, crumbled


  • In a large bowl, whisk together the flour, eggs, milk, water, melted butter, and salt until smooth.
  • Heat a non-stick pan over medium heat. Pour in 1/4 cup of the batter, swirling to evenly coat the bottom of the pan.
  • Cook the crepe for 1-2 minutes on each side, or until the edges begin to brown and the center is set.
  • Repeat with the remaining batter to make 4-5 crepes.
  • Spread a thin layer of camembert cheese on each crepe, followed by a handful of baby sweetcorn.
  • Roll up the crepes and place them on a baking sheet. Bake in a preheated 350°F oven for 5-7 minutes, or until the cheese is melted.
  • Serve hot and 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.