Classic crepes with rose water syrup, rhubarb compote and vanilla crème fraîche – Food & Home Magazi
Classic crepes filled with rhubarb compote and rose water syrup, topped with vanilla crème fraîche. Perfect for special occasions or dessert lovers.
Ingredients
- <h3>Crepes</h3>
- 310ml (1¼ cups) milk (or beer if you’re making savoury crepes)
- 10g (1 tbsp) butter
- 90g (¾ cup) cake flour
- a pinch of salt
- 2 large eggs
- oil, for frying
- <h3>Rhubarb and berry compote</h3>
- 350g rhubarb, chopped
- 200g strawberries and raspberries
- 100g (½ cup) castor sugar
- 5ml (1 tsp) rose water
- vanilla-flavoured crème fraîche, to serve
More Like This
Classic Strawberry Crepes with Whipped Cream - Recipes by Clare
recipesbyclare.com
Raspberry Crepes with Creamy Orange Syrup Recipe
recipeland.com
How to make French crepes – Laylita's Recipes
laylita.com
Crepes with Fresh Berry Sauce Recipe
recipeland.com
Creme brulee, rhubarb compote - AnotherFoodBlogger
anotherfoodblogger.com
Rhubarb Crumble | Classic Dessert with Sweet, Buttery Crumble Topping
veggievibesandvines.com
Crepes with strawberries Recipe | Food From Portugal
foodfromportugal.com
Strawberry Rhubarb Crisp – Marcel’s Culinary Experience
marcelsculinaryexperience.com