Rhubarb crepes casserole

Name: Rhubarb crepes 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; 30 g Cornstarch; 200 g Flour; 1 package Vanillin sugar; 1 pinch Salt; 8 Eggs; 250 ml Milk; 100 ml Mineral water; 2 TABLESPOONS clarified butter; 250 g Whipped cream; 75 g Sugar; 1 TABLESPOON Icing sugar; 7-10 Tbsp Melissa; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1 kg Rhubarb
1 glass (340 g) Strawberry Jam
30 g Cornstarch
200 g Flour
1 package Vanillin sugar
1 pinch Salt
8 Eggs
250 ml Milk
100 ml Mineral water
2 TABLESPOONS clarified butter
250 g Whipped cream
75 g Sugar
1 TABLESPOON Icing sugar
7-10 Tbsp Melissa
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and cut the rhubarb into pieces. Put it in a pot with jam. Heat while stirring, bring to the boil and simmer for about 5 minutes. Stir starch with a little water until smooth. Stir into the rhubarb, bring to the boil again. Remove from the heat and let it cool down
2
Mix flour, vanilla sugar, salt and 4 eggs. Gradually stir in milk and mineral water. Let dough rest for about 15 minutes. Grease a coated pan (approx. 26 cm Ø) with some clarified butter. Pour in about 1/8 of the dough and spread it thinly on the bottom of the pan by swinging it back and forth. Bake from both sides until golden brown. Remove from the pan. Bake approx. 7 more crêpes from the remaining dough
3
Whisk cream, sugar and 4 eggs. Spread about 2 tbsp. compote on each crepe, roll up. Cut each crepe into 3-4 pieces. Place them in a flat casserole dish with the cut edge facing downwards and pour the egg cream over them. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 35-45 minutes until the egg cream has set. Cover with foil after about 15 minutes. Remove from the oven, dust with icing sugar and garnish with lemon balm
4
waiting time approx. 2 hours