Symon Sundays: Corn Crepes with Duck Confit and Coffee BBQ Sauce

The Symon Sundays group has completed the first cycle of choices, so that brought this week back to me! I had my eye on these crepes because not only did they give a variety of filling choices, but they also called for 1 cup of Spicy Ketchup, which I had in the freezer from when we made the Lola Burgers a month ago.
I absolutely love coffee, so the idea of a coffee barbecue sauce was intriguing. Also, Chef Symon calls for Duck Confit in the recipe, but also explains chorizo, pulled beef, pork or chicken would be great substitues, as well as a ricotta and spinach mixture.
I originally planned on using chorizo to fill mine, but I thought the flavor of the chorizo might overpower the sauce. I found a turkey breast tenderloin, and decided to put that in a crock pot with the barbecue sauce to get the maximum flavor of sauce, but still have a substantial filling.
The most intriguing component to this dish was definitely the crepe batter. I have only ever made crepes once before with a plain batter. The combination of scallions, corn and peppers took this batter to a whole new level. I could have just eaten the crepes like pancakes!
Overall, I'd say this recipe was one of my favorites we've made. Though it's a multi step process, each thing is done quickly, so it's not as involved as it seems.
I would like to give credit to JJ, he was a big help with preparing this dinner. He (after driving to the end of the neighborhood and then back home) remembered to put the turkey in the crock pot, he shredded it, and he blended the crepe batter so when I got home from the gym, all I had to do was cook the crepes!

Corn Crepes with Duck Confit (Turkey) and Coffee Barbecue Sauce

by Michael Symon

Crepe Batter:

1/2 cup fresh or thawed, frozen corn kernels

1/2 cup all purpose flour

2 large eggs

1/2 cup whole milk

1/4 tsp. kosher salt

Fresh ground black pepper

1 coarsely chopped and seeded sweet bell pepper

1/4 cup coarsely chopped scallions

Canola Oil

Spicy Ketchup (used in Barbecue Sauce):

1 small yellow onion, minced

3 garlic cloves, chopped

Kosher Salt

1 tbsp. Olive Oil

5 Fresno Chilies, seeded and minced

1 ancho chile, seeded and minced

1/4 tsp. crushed red pepper flakes

2 tbsp. dark brown sugar

1 tbsp. cumin seeds

1 cinnamon stick

1 6 oz. can tomato paste

2 tbsp. cider vinegar

Sweat the onion and garlic with a 3 finger pinch of salt in the olive oil over medium heat until translucent, about 2 minutes. Add the fresno and ancho chiles and red pepper flakes. Cook for a minute or two. Add the brown sugar, cumin, cinnamon, tomato paste and vinegar and simmer for 10 minutes. Add 3 cups of water, bring to a gentle simmer and cook over low heat for 2 hours.

Remove from heat, cool for 15 minutes. Discard the cinnamon stick, puree' the mixture in a blender and strain through a siece, pushing any solids through. Let cool, then cover and refrigerate for up to a month.

Coffee Barbecue Sauce:

1 small yellow onion, minced

1 tbsp. EVOO

Kosher salt

1 1/2 tbsp. coriander seeds, toasted

1/2 cup packed dark brown sugar

1/2 cup sherry vinegar

1 cup strong coffee

1 cup spicy ketchup (recipe above, or sub regular ketchup with 1 tbsp. Sriracha)

1/2 cup tomato juice

1/2 tbsp. chipotle powder

Sweat the onion in the olive oil with a pinch of salt over medium low heat until translucent. Add the corriander, brown sugar, vinegar, and coffee, simmer for 10 minutes. Add the ketchup, tomato juice, and chipotle powder and simmer for 2 hours. Strain, discard the solids, and let cool. Store in the refrigerator for up to a month. 

To assemble crepes:

Combine the corn, flour, eggs, milk, salt, pepper, bell peppers and scallions in the blender, puree until smooth. Cover and refrigerate for 2-4 hours.

Pour a film of oil into a 7 or 8 inch saute' pan over medium heat. Ladle in 2 tbsp. batter, cook until slightly browned. Flip crepe, cook another minute. Transfer to a plate, repeat with remaining crepes, stacking them on top of each other.

Preheat the oven to 400 degrees.

Wrap 3 tbsp. barbecue meat with a tbsp. of sauce in each crepe, arrange seam side down in a baking dish. Bake until heated through, garnish with sour cream, if desired. 

Note: I whisked together my barbecue sauce in a crock pot, then added the turkey and cooked on low for 8 hours, I didn't use Duck, though we do have quite a few in our pond that need thinning... (just kidding!)

Gia's Pork filled Crepes

Natashya's Pork stuffed Crepes

Joanne's Chicken Leg stuffed Crepes