Crispy squash blossom crepes filled with corn, zucchini and roasted poblano

In a blender jar, combine the milk, eggs, flour, masa harina, sugar and salt. Blend until completely smooth, then drizzle in melted butter to incorporate.

Let the batter rest a couple of hours, best in the refrigerator, so the flour absorbs the liquid. Adjust to the consistency of half and half.

Heat a nonstick pan and spray with a very light coating of oil. Pour in batter, wait a second, then pour out all that does not stick immediately back into the blender jar.

After about 30 or 45 seconds, cut off the ridge where the batter was poured back, pick up the crepe with the fingers and flip. Cook about 15 seconds more to brown underneath, then slide out.

Clean the squash blossoms: remove the sepals, open them, take out the pistil and pop off the stem. Roughly cut them.

Cut the kernels off the corn, chop the onion and cut up the zucchini.

Roast the poblano on the grill, under a broiler or over an open gas flame until blackened. Cover with a towel and let steam about 10 minutes; slip off the skin, pull out the seed pod, rinse and cut into long thin strips.

In a skillet with a chunk of butter, saute the onions until browned. Add the zucchini, corn, roasted pepper and epazote, and dribble in a little milk so the filling cooks.

When the milk is consumed, stir in the squash blossoms and season with salt.

Lay a crepe not-so-pretty side up and fold the top third down. Spoon filling into the middle, add a little goat cheese, and fold one side over and then the other.

Place on a parchment-lined baking sheet and bake at 375 degrees about 10 minutes, until crisp and the filling is hot.

Serve the crispy crepe with a little garden salad as a first course.