Strawberry Rhubarb Crepes Recipe

Name: Strawberry Rhubarb Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 large eggs, 1 cup whole milk, 1 tablespoon butter, melted, 1/2 cup all-purpose flour, and more.

Yes, Strawberry Rhubarb Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strawberry Rhubarb Crepes

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