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Strawberry Rhubarb  Crepes Recipe
Strawberry Rhubarb Crepes Recipe photo by Taste of Home

Strawberry Rhubarb Crepes Recipe

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.
TOTAL TIME: Prep: 35 min. + chilling Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. + chilling Cook: 20 min.
MAKES: 6 servings

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.
Originally published as Strawberry Rhubarb Crepes in Taste of Home June/July 2007, p6

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