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Rhubarb Crepes with Strawberry

Tuesday - April 10, 2018 11:18 am , Category : RECIPES

Ingredient:

2 eggs
1 cup milk
1 tbsp butter
2 cup all-purpose flour
Dash ground nutmeg
Dash ground cinnamon
1/3 cup sugar
1/3 cup cornstarch
1/4 tsp ground cinnamon
2 tbsp grated orange peel
3 cups chopped fresh rhubarb
3 cups halved fresh strawberries
Sat to Taste

Method:
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.
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