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Strawberry Rhubarb Crepes

Total Time

Prep: 35 min. + chilling Cook: 20 min.


1 dozen

"A strawberry fan makes a lovely garnish for this spring dessert," says Susan McDonald, Germantown, Tennessee. "It's ideal for a special brunch.


  • 2 large eggs
  • 1 cup whole milk
  • 1 tablespoon butter, melted
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • Dash ground nutmeg
  • Dash ground cinnamon
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1 cup orange juice
  • 2 tablespoons grated orange zest
  • 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 zest 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.

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