Rhubarb crepes casserole

Ingredients

Directions

1. 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. 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. 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. 4

   waiting time approx. 2 hours