Name: Corn Crepes with Corn, Mashed Potato and Duck Confit Filling
Yield: 4
Ingredients: Crepes; 2 large eggs; 1-1/4 cups milk; 1/4 cup all-purpose flour; 1/3 cup instant masa harina (see Note); 1/2 tsp sugar; 1/2 tsp salt; Vegetable oil; Filling; 1 medium Yukon Gold potato, peeled and diced (8 oz); Salt; 1/2 cup heavy cream, plus more for brushing; 1 tbsp unsalted butter; 2 tbsp minced onion; 1 jalapeño, seeded and finely minced; 2 cups fresh or frozen corn kernels; 4 to 6 confit duck legs, meat removed and shredded; 2 tbsp minced scallions; Freshly ground pepper; Shredded lettuce, optional; Oven roasted tomatoes, chopped, optional; Toppings; Sour Cream; Melted duck fat from the confit duck legs, optional; Fresh cilantro sprigs