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Rhubarb & custard crêpes

Plate of crepes with rhubarb and custard filling

Rhubarb & custard crêpes

Name: Rhubarb & custard crêpes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 150g plain flour; 2 tbsp custard powder; 3 eggs; 400ml milk; neutral-tasting oil for frying; 8 tbsp thick custard (around 125g), warmed to serve; 4 forced rhubarb stalks (around 400g) trimmed and cut into 4cm pieces; 1 medium orange juiced; 1 vanilla pod halved; 4 tbsp caster sugar

Anna Glover

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 30 mins

plus resting

A star rating of 5 out of 5.1 ratingRate

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Explore the timeless pairing of tangy rhubarb and velvety custard with these delicious crêpes. Opt for forced rhubarb to introduce a burst of vibrant pink

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the crêpes

150g plain flour
2 tbsp custard powder
3 eggs
400ml milk
neutral-tasting oil

for frying
8 tbsp thick custard

(around 125g), warmed to serve

For the rhubarb

4 forced rhubarb stalks (around 400g)

trimmed and cut into 4cm pieces
1 medium orange

juiced
1 vanilla pod

halved
4 tbsp caster sugar

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Nutrition: (8)

kcal203
fat6g
saturates2g
carbs31g
sugars13g
fibre2g
protein7g
salt0.17g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the flour, custard powder, eggs and milk in a jug and whizz until smooth using a hand blender. Leave to rest for 20 mins.
step 2

Meanwhile, put the rhubarb in a roasting tin in a single layer with the remaining rhubarb ingredients, tossing to coat. Cover with foil and roast for 12-14 mins until the rhubarb is soft but still holding its shape. Carefully spoon out the rhubarb and transfer the syrup to a pan. Simmer over a medium high heat for 3-4 mins until thickened.
step 3

Brush a crêpe pan with a little oil and wipe out with kitchen paper. Put on a medium heat and, once hot, add a large spoon of the batter, tipping the pan to coat the base with a thin layer of batter. Cook for 1 min until the edges start to release from the pan and it looks set, then flip and cook for another minute until lightly golden. Transfer to a warm plate and repeat with the remaining batter.
step 4

To serve, spoon a tablespoon of custard onto each crêpe and spoon over some poached rhubarb. Fold up and drizzle with some of the rhubarb syrup to serve.

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