Corn Crespelle with Mascarpone and Capers
Ingredients
- 1 cup corn kernels (from 2 ears)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons melted unsalted butter, plus more for frying
- 1 1/2 cups mascarpone cheese, at room temperature (1/2 pound)
- 7 medium scallions, thinly sliced
- 1/4 cup salt-packed capers—soaked in cold water for 5 minutes, drained and coarsely chopped (see Note)
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