Crêpes with rhubarb

Name: Crêpes with rhubarb
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 80 g Butter or margarine; 50 g Flour; 100 ml Milk; 1 egg (size M); 1 TABLESPOON and 150-200 g sugar; 1 pinch Salt; 600 g Rhubarb; 2 TEASPOONS Cornstarch; 100 ml clear apple juice; 1 knife tip ground cinnamon; 1/2 Vanilla pod; 1 TABLESPOON Icing sugar and cinnamon for dusting; 7-10 Tbsp mint to taste

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

80 g Butter or margarine
50 g Flour
100 ml Milk
1 egg (size M)
1 TABLESPOON and 150-200 g sugar
1 pinch Salt
600 g Rhubarb
2 TEASPOONS Cornstarch
100 ml clear apple juice
1 knife tip ground cinnamon
1/2 Vanilla pod
1 TABLESPOON Icing sugar and cinnamon for dusting
7-10 Tbsp mint to taste

Directions

1
For the crépe dough, melt 50 g fat and let it cool down. Mix fat, flour, milk, egg, 1 tablespoon of sugar and salt to a smooth dough. Leave to rise for 30 minutes. In the meantime, peel, wash and cut the rhubarb into pieces. Mix starch and 4 tablespoons of apple juice. Boil up the rest of the juice and sugar, cinnamon and carved vanilla pod. Stir in the starch and bring to the boil briefly.
2
Add rhubarb and simmer for about 5 minutes. Let the compote cool down. Melt some fat in a small pan. Fry four thin pancakes from the crépe dough until golden brown. Fill with the compote. Dust with icing sugar and cinnamon
3
Decorate as desired with mint leaves