Recipe: Strawberry, rhubarb and mascarpone crepes
A not-too-sweet-sensory indulgence infused with the first delightful offerings of summer.
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Ingredients
- 2-1/2 cups fresh rhubarb cut into 1" chunks
- 2 cups fresh strawberries, hulled and cut in half
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 1/4 tsp cinnamon
- 1 cup heavy cream
- 1/2 vanilla bean, seeds scraped out
- 1/2 cup mascarpone cheese
- 1/2 cup 2% milk
- 1/2 cup water
- 2 eggs
- 1 cup all-purpose flour, sifted
- 1/4 tsp salt
- 2 tbsp butter, melted
- 1/8 tsp nutmeg
- 1/4 vanilla bean, seeds scraped out
- 2 tbsp vegetable oil
- Icing sugar for garnish
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