Ease of Preparation: Easy
Yield: 6 portions
Ingredients
Crepes:
3 eggs, beaten
1 cup (240 ml) milk
5 tablespoons (75 ml) butter, melted
1/4 cup (60 ml) sugar
1/4 teaspoon (1.25 ml)) salt
1 cup (240 ml) all-purpose flour
Butter or vegetable oil, for searing
Rhubarb Sauce/Filling:
1 cup (240 ml) sugar
1 tablespoon (15 ml) cornstarch
¼ teaspoon (1.25 ml) ground nutmeg
½ cup (120 ml) water
1 cup (240 ml) strawberries, sliced
3 cups (710 ml) thinly sliced fresh or frozen rhubarb, thawed if frozen
1 8-ounce (227 g) package ricotta cheese, softened
Method
For the Crepes:
In a large bowl, whisk eggs, milk, melted butter, sugar and salt.
Beat in flour until smooth; let batter stand for 30 minutes.
Heat butter or oil (or use pan spray) in an 8-inch (20 cm) non-stick crepe pan over medium heat. Ladle 3-4 ounces (90-120 ml) batter into the center of skillet; lift and turn pan to cover bottom.
Cook 1-2 minutes per side until lightly browned and cooked through. Set aside and keep warm. Repeat until all the batter has been used.
Reserve the crepes until needed.
For the Rhubarb Sauce:
Combine the sugar, cornstarch, nutmeg, water, strawberry, and rhubarb in a saucepan. Bring to a boil over medium heat; cook and stir for 5 minutes or until slightly thickened and rhubarb is tender.
Remove saucepan from the heat. Allow the mixture to cool slightly.
To Serve:
Lay out a crepe and spoon a line of ricotta cheese followed by a line of the sauce. Roll like a cigar and place onto plate.
Serve immediately, either warm or room temperature with remaining sauce.
You might also like these recipes
