4 ears of corn, cut off the cob
½ cup milk
½ cup all-purpose flour
1 ½ teaspoons marjoram, chopped
½ teaspoon baking powder
3 eggs
1 lb. shrimp, shells removed
2 cups mustard greens, thinly sliced
1 cup bacon, diced
½ cup yellow onion, diced
1 tablespoon garlic, minced
¼ cup sherry
Salt and pepper
Butter

Place corn, milk, eggs and half of the marjoram into a food processor and pulse until smooth. Pour into a bowl with the flour, baking powder and a pinch of salt and pepper. Place 1 teaspoon of butter into a 8-inch nonstick pan over medium heat. Add a small amount of the batter to the center of the pan, then quickly tilt the pan so batter covers the surface (you can fill in holes with some batter). Cook 1-2 minutes until brown, then flip over and cook for 1 minute. Continue until batter is used up. Add bacon to a large sauté pan over medium-high heat. Cook until golden brown. Remove half of the fat. Add onions and cook for 2 minutes. Add shrimp and garlic and cook for 1 minute. Add mustard greens and the rest of the marjoram. Stir in, then add sherry and let reduce completely. Adjust seasoning and place inside crepes.