Description
Tender crepes filled with crème fraiche and served with rhubarb compote.
Ingredients
- FOR THE CREPES:
- 4 Large Eggs
- 1 cup Milk
- ¾ cups Plus 1 Tablespoon All-purpose Flour
- Vegetable Oil Or Clarified Butter For Frying The Crepes
- FOR THE RHUBARB COMPOTE:
- 1 pound Rhubarb
- ½ Vanilla Bean
- ½ cups Granulated Sugar
- FOR THE FILLING:
- 1-¼ cup Crème Fraîche
- 3 Tablespoons Vanilla Sugar
- Powdered Sugar, To Serve
Preparation
For the crepes, place eggs in a medium bowl and mix slightly with a handheld mixer. Add milk and flour and mix until smooth. Let stand for about 10 minutes.
In the meantime, wash, top and tail the rhubarb. Chop it into slices, about 2 cm or 0.8 inches thick. Halve the vanilla pod lengthwise and scrape out the seeds.
Place the rhubarb into a saucepan. Add sugar, vanilla seeds and empty vanilla pod. Bring to a boil and simmer, covered, for about 4–5 minutes, until rhubarb is soft but not quite disintegrated. Remove the empty vanilla pod.
Heat a nonstick pan (I have a pancake pan) on a medium heat. Brush it well with some clarified butter or oil before making each crepe. Add some batter and swirl the pan to distribute the batter all over the pan. Cook the crepe for about 2 minutes until the underside is golden brown. Flip it gently (crepes are really delicate) using a plastic spatula and cook the other side for about 1 minute more. Slide it to a plate and repeat until you have 8 thin crepes.
Stir the crème fraiche and the vanilla sugar together. Spread the mixture on the crepes, roll them, sprinkle the crepes with some powdered sugar, if desired. Serve immediately with the rhubarb compote.
