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Foodie

Rhubarb & Strawberry Crêpes With Vanilla Ice Cream

January to March marks out the season for forced rhubarb. More tender than that grown outdoors in the summer, this British favourite has a distinctively tart taste that is perfect for warming desserts. This alternative take on the classic crêpe is incredibly simple to put together and is something you will want to serve time and time again…

Rhubarb & Strawberry Crêpes With Vanilla Ice Cream

Ingredients

Serves 6

For the crêpes:
100g plain flour
Pinch of salt
1 heaped tbsp sugar
250ml milk
3 eggs
1 tsp vanilla essence
30g butter

For the fruit compote:
3 stalks of rhubarb
100g sugar
250g strawberries
Icing sugar to decorate

Method

For the crêpes:
1. Mix the flour, salt and sugar together in a mixing bowl
2. Mix the milk and eggs together, add the vanilla essence and stir into the flour mixture
3. Melt the butter, then add it to the flour mixture
4. Allow the batter to rest for one hour
5. Stir batter well, then fry the crêpes over a low heat in a frying pan or on a crêpe iron

For the fruit compote:
1. Wash and skin the rhubarb, then slice into 2cm pieces; place in a bowl
2. Toss the rhubarb with the sugar, then simmer in a saucepan over a low heat, stirring occasionally, until the rhubarb is soft
3. Mix in strawberries
4. Set aside to cool

Fill each crêpe with 3-4 tablespoons of fruit compote, then fold over once and dust with icing sugar. Serve with a scoop of vanilla ice cream.

Find more recipes in the Harrods Magazine app.