6 eggs, beaten
6 tbsp. melted butter
1 c. milk
1/2 c. cornmeal
1/2 c. all-purpose flour
1 c. wild rice, cooked
1 c. fresh corn kernels or frozen corn
4 green onions, thinly sliced
Salt
Pepper
Peanut or olive oil

Mix together eggs, 4 tablespoons of the butter and milk. Gradually stir in the cornmeal and flour. Stir in the wild rice. Fry the green onions and corn in the remaining 2 tablespoons butter over medium heat for 2 minutes. Add to the batter. Add salt and pepper. The batter should be like a thin pancake batter. Add more milk if needed. Over medium high, heat a 7-inch, non-stick pan and brush with the oil. Pour in enough of the batter to cover the bottom of the pan. Cook 2 to 3 minutes until bottom is lightly browned. Turn over crepe and cook 1 minute more. Serve at once. Makes 12 to 15 crepes; serves 6 to 8.