Strawberry Rhubarb Crepes |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A strawberry fan makes a lovely garnish for this spring dessert, says Susan McDonald, Germantown, Tennessee. It's ideal for a special brunch. Ingredients:
2 eggs |
1 cup milk |
1 tablespoon butter, melted |
1/2 cup king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
dash ground nutmeg |
dash ground cinnamon |
filling: |
3/4 cup sugar |
1/3 cup cornstarch |
1/4 teaspoon ground cinnamon |
dash ground nutmeg |
1 cup orange juice |
2 tablespoons grated orange peel |
1-1/2 teaspoons lemon juice |
3 cups chopped fresh rhubarb |
3 cups halved fresh strawberries |
whipped cream |
Directions:
1. In a small bowl, beat the eggs, milk and butter. Combine the flour, salt, nutmeg and cinnamon; add to egg mixture. Cover and refrigerate for 30 minutes.
2. Meanwhile, in a large saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the orange juice, orange peel and lemon juice; stir in rhubarb and strawberries. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender, stirring occasionally. Set aside.
3. Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
4. To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream. Yield: 1 dozen.
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