Strawberry Rhubarb Crepes Recipe

5 1 1
Strawberry Rhubarb  Crepes Recipe
Strawberry Rhubarb Crepes Recipe photo by Taste of Home
Publisher Photo

Strawberry Rhubarb Crepes Recipe

Read Reviews
5 1 1
Publisher Photo
"A strawberry fan makes a lovely garnish for this spring dessert," says Susan McDonald, Germantown, Tennessee. "It's ideal for a special brunch.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + chilling Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + chilling Cook: 20 min.

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 tablespoon butter, melted
  • 1/2 cup 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

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.
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.
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.
To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream. Yield: 1 dozen.
Originally published as Strawberry Rhubarb Crepes in Taste of Home June/July 2007, p6

  • 2 eggs
  • 1 cup milk
  • 1 tablespoon butter, melted
  • 1/2 cup 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
  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.
Originally published as Strawberry Rhubarb Crepes in Taste of Home June/July 2007, p6

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forStrawberry Rhubarb Crepes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 136520
Reviewed May. 26, 2014

"Excellent recipe! I served breakfast for dinner with brown sugar pork sausage links. My niece felt these were a little too bitter from the orange peel; but I thought the cream cut the bitterness nicely."

Loading Image