Rhubarb-crêpes casserole

Name: Rhubarb-crêpes casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 kg Rhubarb; 1 glass (340 g) Strawberry jam; 3 (30 g) slightly heaped tablespoons cornflour; 250 g Flour; 1 package Vanillin sugar; 7-10 Tbsp Salt; 8 Eggs (Gr. M); 1⁄4 l Milk; 1⁄8 l Sparkling mineral water; 2 TABLESPOONS clarified butter; 250 g Whipped cream; 5-6 Tbsp Sugar; 7-10 Tbsp Grease; 1 TABLESPOON Icing sugar; 7-10 Tbsp Melissa; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1 kg Rhubarb
1 glass (340 g) Strawberry jam
3 (30 g) slightly heaped tablespoons cornflour
250 g Flour
1 package Vanillin sugar
7-10 Tbsp Salt
8 Eggs (Gr. M)
1⁄4 l Milk
1⁄8 l Sparkling mineral water
2 TABLESPOONS clarified butter
250 g Whipped cream
5-6 Tbsp Sugar
7-10 Tbsp Grease
1 TABLESPOON Icing sugar
7-10 Tbsp Melissa
baking paper

Directions

1
Clean, wash and cut the rhubarb into pieces. Put them into a pot with the jam and bring to the boil while stirring. Simmer for about 5 minutes. Stir starch and 3-4 tbsp. water until smooth, stir into the rhubarb and bring to the boil again.
2
Let the compote cool down.
3
Mix flour, vanilla sugar and 1 pinch of salt in a bowl. Mix with 4 eggs and milk until smooth. Let the dough swell for about 15 minutes. Stir in mineral water. Grease a coated pan (approx. 26 cm Ø) with some clarified butter.
4
Bake about 8 golden brown crêpes from the dough one after the other.
5
Whisk cream, sugar and 4 eggs. Spread each crêpe with approx. 2 tbsp. rhubarb compote and roll up. Cut each crêpe into 3-4 pieces and place in a flat greased casserole dish. Pour egg cream over it.
6
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 35-45 minutes until the egg cream has set. If necessary, cover after half of the time. Dust with icing sugar and decorate with melissa.