Minicrêpes with strawberry-rhubarb compote

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix milk, eggs, salt, a tablespoon of sugar and oil. Stir in the flour by the spoonful. Let the dough swell for 30 minutes. Wash the strawberries. Except for a few fruits to decorate, clean, halve or quarter.

2. 2

   Clean and wash the rhubarb and cut it into slices at an angle. Wash orange. Peel the skin thinly and cut into fine strips. Squeeze the juice. Boil up cherry, orange juice and peel and the remaining sugar.

3. 3

   Clean, wash and drain the arugula. Clean, wash and cut the peppers into strips. Peel the mango. Cut Fruchtfleisch from the stone and drain the beans in fine slices. Drain rice and mix with the beans. Wash the coriander, shake dry and pluck the leaves from the stalks. Arrange rice, curry and meat on plates. Garnish with coriander, cut rhubarb and cook for five minutes. Stir the starch in a little water until smooth, bind the compote slightly and season with orange liqueur. Fold in strawberry pieces, let cool down. Bake about twelve small crêpes in hot fat in a coated pan.

4. 4

   Serve decorated with compote and remaining strawberries.