Fresh Rhubarb And Strawberry Crepes
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Salt1.5 cups
Whole Milk3 large
Egg2 cups
Rhubarb (chopped)1 cup
Water1 cup
Sugar1 cup
Grand Marnier3 tbsps
Powdered Sugar1 tsp
Vanilla ExtractDirections:
1
For crepes: Sift flour and salt into large bowl
2
Whisk milk and eggs in medium bowl
3
Gradually whisk milk mixture into flour mixture until smooth
4
Whisk in 2 tablespoons melted butter
5
Heat crepe pan or 8-inch nonstick skillet over medium-high heat
6
Brush pan with melted butter
7
Pour in 2 tablespoons crepe mixture, swirling pan to coat bottom
8
Cook crepe until golden on bottom and set in center, about 30 seconds
9
Turn crepe and cook until golden spots appear, about 15 seconds
10
Transfer crepe to paper-towel-lined ovenproof plate
11
Repeat with remaining batter, placing paper towels between crepes
12
Cover tightly with foil
13
DO AHEAD Can be made 1 day ahead
14
Chill
15
Sift flour and salt into large bowl
16
Whisk milk and eggs in medium bowl
17
Gradually whisk milk mixture into flour mixture until smooth
18
Whisk in 2 tablespoons melted butter
19
Heat crepe pan or 8-inch nonstick skillet over medium-high heat
20
Brush pan with melted butter
21
Pour in 2 tablespoons crepe mixture, swirling pan to coat bottom
22
Cook crepe until golden on bottom and set in center, about 30 seconds
23
Turn crepe and cook until golden spots appear, about 15 seconds
24
Transfer crepe to paper-towel-lined ovenproof plate
25
Repeat with remaining batter, placing paper towels between crepes
26
Cover tightly with foil
27
DO AHEAD Can be made 1 day ahead
28
Chill
29
For filling and sauce: Bring first 7 ingredients to boil in heavy large saucepan
30
Reduce heat to low and simmer until rhubarb is very tender, stirring occasionally, about 10 minutes
31
Add strawberries and Grand Marnier
32
Remove from heat; let stand 5 minutes
33
Discard spices
34
Strain mixture into medium bowl for filling, saving liquid in bowl for sauce
35
DO AHEAD Can be made 1 day ahead
36
Cover sauce and filling separately and chill
37
Rewarm sauce and filling before using
38
Bring first 7 ingredients to boil in heavy large saucepan
39
Reduce heat to low and simmer until rhubarb is very tender, stirring occasionally, about 10 minutes
40
Add strawberries and Grand Marnier
41
Remove from heat; let stand 5 minutes
42
Discard spices
43
Strain mixture into medium bowl for filling, saving liquid in bowl for sauce
44
DO AHEAD Can be made 1 day ahead
45
Cover sauce and filling separately and chill
46
Rewarm sauce and filling before using
47
For topping: Whisk all ingredients in medium bowl until peaks form
48
Preheat oven to 300°F
49
Heat covered crepes in oven until warmed through, about 15 minutes
50
Place 1 crepe on work surface
51
Spread 1 rounded tablespoon warm filling down center of crepe; roll up
52
Repeat with remaining crepes
53
Place 3 crepes on each plate
54
Drizzle with sauce
55
Top with dollop of whipped crème fraîche
56
Whisk all ingredients in medium bowl until peaks form
57
Preheat oven to 300°F
58
Heat covered crepes in oven until warmed through, about 15 minutes
59
Place 1 crepe on work surface
60
Spread 1 rounded tablespoon warm filling down center of crepe; roll up
61
Repeat with remaining crepes
62
Place 3 crepes on each plate
63
Drizzle with sauce
64
Top with dollop of whipped crème fraîche