Crepes with Roasted Strawberries & Rhubarb - Salamanca Fresh
Indulge in Autumn with Crepes topped with Roasted Strawberries & Rhubarb, featuring Driscoll’s Berries. Perfect for brunch!
Ingredients
- 250g plain flour
- 3 eggs
- 50g butter, melted, cooled
- 500ml milk
- 3 stalks of rhubarb, trimmed and cut into 2cm pieces
- 2 punnets Driscoll’s strawberries, hulled and whole
- 120g caster sugar
- 1/2 tsp cinnamon
- 3 cardamom cloves, crushed
- Salt
- Double cream, to serve
- Sifted icing sugar, to garnish
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