BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL GOSSIP CORNER RELIGION SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA OPINION & INTERVIEW RECIPES DRINKS BIG MEMSAAB 2017 BUDGET 2017 FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES Mahakal Ke Darshan
WTN HINDI ABOUT US PRIVACY POLICY SITEMAP CONTACT US
N
W
T
logo
Breaking News

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.
Leave a Comment
* Name
* Email (will not be published)
*
* - Required fields
 

RELATED NEWS

Garlic spring greens

Garlic spring greens...

July 16th, 2018
Lemon sole Florentine

Lemon sole Florentine ...

July 16th, 2018
French pea soup

French pea soup...

July 16th, 2018