Strawberry Rhubarb Crepes Recipes

CREAMY RHUBARB CREPES

Steps:

• In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand for 30 minutes. , Melt 1/2 teaspoon butter in an 8-in. nonstick skillet. Pour 1/4 cup batter into the center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack; cover with paper towel. Repeat with remaining batter, adding butter to skillet as needed., Meanwhile, for sauce, combine the sugar, cornstarch and cinnamon in a saucepan. Stir in rhubarb. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened and rhubarb is tender. Remove from the heat; cool slightly., For filling, in a bowl, beat cream cheese and 1/4 cup of the rhubarb sauce until smooth and creamy. Place a rounded tablespoonful on each crepe; fold in half and in half again, forming a triangle. Dust with confectioners' sugar. Serve with remaining sauce.

STRAWBERRY RHUBARB ZINFANDEL CREPES

Steps:

• For the crepes:
• In a bowl, whisk dry ingredients together. In a separate bowl, whisk wet ingredients together. Slowly mix the dry ingredients into the wet. Chill for 1 hour. Strain, if necessary.
• Add enough batter to a hot pan to thinly coat the bottom of the pan. Cook crepe for a minute or so or until the bottom of the crepe edges start to curl. Flip over and cook for about 30 seconds. Remove each crepe and stack on a plate. Set aside until ready to fill.
• For the Strawberry Zinfandel syrup:
• Add all ingredients into a saucepan and bring to a boil. Boil until reduced about 3/4 of the way. Strain and then continue to reduce to a medium syrup.
• For the rhubarb syrup:
• Place the ingredients into a large pot, cover with water and bring to a boil. Boil until reduced about 3/4. Strain and then continue to reduce to a heavy syrup.
• For the rhubarb butter:
• Place ingredients into a bowl of a stand mixer fitted with a paddle and cream until homogenous. This can alternately be done with a hand mixer.
• For the sauteed strawberries:
• Saute strawberries in a small amount of rhubarb butter until slightly soft. Add vanilla sugar. Deglaze with raspberry vinegar. Spread on sheet pan to cool.
• Fill crepes with some of the strawberry mixture and a little more rhubarb butter. Fold into quarters and place on sizzle platter, 3 at a time, dotted with a small amount of rhubarb butter.
• For service:
• Lay 1 crepe browned side down and smear with a bit of rhubarb butter. Spoon some of the sauteed strawberries down the center and fold the crepe over so it overlaps slightly. Sprinkle with some of the vanilla sugar and brown with a torch. Drizzle some of the Zinfandel syrup over, and sprinkle with pink peppercorns and strawberries. Serve with ice cream, if desired.

STRAWBERRY RHUBARB CREAM

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

CREAMY RHUBARB CREPES

Steps:

• Whisk all crepe ingredients until smooth. Let stand 30 minutes.
• Melt 1/2 teaspoon butter in an 8 inch skillet. Pour in 1/4 cup batter, tilting to cover bottom of pan. Turn once.
• Repeat with remaining batter.
• For filling: Combine dry ingredients in a saucepan. Add rhubarb and bring to a boil. Cook and stir 2 minutes until thickened. Cool slightly and add food color. If you use fresh rhubarb you may need to add a little water to the pan.
• Make the topping by beating the cream cheese and the 1/2 cup cooled rhubarb mixture until smooth.
• Place a generous tablespoonful of filling on each crepe. Roll or fold in quarters and arrange on platter. Top with cream cheese topping and serve warm.

CREAMY STRAWBERRY CREPES

Steps:

• In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.