German Puffed Pancakes With Rhubarb Compote |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This recipe can be used as a breakfast/brunch or a dessert. It certainly looks very impressive. This was taken from the newlywed cookbook Ingredients:
1 large vanilla bean |
2 stalks rhubarb, sliced |
3/4 cup sugar |
2 tablespoons water |
2 tablespoons unsalted butter |
1 lemon, juice of |
6 tablespoons unsalted butter |
4 large eggs |
1/2 cup half-and-half |
1/2 cup all-purpose flour |
2 tablespoons sugar |
Directions:
1. preheat oven to 425.
2. split the vanilla bean pod and scrap out the insides with a knife.
3. in a saucepan add vanilla innards, pod, rhubarb, the 3/4 cup sugar, water,
4. cook over low heat 20 minutes.
5. stir in 2 tablespoons butter and lemon juice.
6. remove vanilla pod.
7. Combine eggs, half and half, flour and 2 tablespoons sugar in a blender.
8. divide 6 tablepoons butter and melt.
9. add to 2 oven safe skillets.
10. pour batter into skillets.
11. bake 20 minutes.
12. serve rhubarb compote over tops of pancakes.
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