Fresh Rhubarb And Strawberry Crepes Recipes

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STRAWBERRY RHUBARB CREPES



Strawberry Rhubarb Crepes image

"A strawberry fan makes a lovely garnish for this spring dessert," says Susan McDonald, Germantown, Tennessee. "It's ideal for a special brunch.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 18

2 large eggs
1 cup whole milk
1 tablespoon butter, melted
1/2 cup all-purpose flour
1/8 teaspoon salt
Dash ground nutmeg
Dash ground cinnamon
FILLING:
3/4 cup sugar
1/3 cup cornstarch
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1 cup orange juice
2 tablespoons grated orange zest
1-1/2 teaspoons lemon juice
3 cups chopped fresh rhubarb
3 cups halved fresh strawberries
Whipped cream

Steps:

  • In a small bowl, beat the eggs, milk and butter. Combine the flour, salt, nutmeg and cinnamon; add to egg mixture. Cover and refrigerate for 30 minutes., Meanwhile, in a large saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the orange juice, orange zest and lemon juice; stir in rhubarb and strawberries. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender, stirring occasionally. Set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between., To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream.,

Nutrition Facts :

STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
  • For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

STRAWBERRY RHUBARB ZINFANDEL CREPES



Strawberry Rhubarb Zinfandel Crepes image

Provided by Bobby Flay

Categories     dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 26

About 3 ounces (85 grams) cake flour
About 3 ounces (85 grams) bread flour
About 1.5 ounces (43 grams) sugar
1 teaspoon salt
3 eggs
3 egg yolks
1 1/2 cups milk
About 3 ounces (85 grams) melted butter
3 pints strawberries, hulled
About 7 ounces (187 grams) sugar
1/2 whole nutmeg, crushed
About 11 ounces (300 ml) Zinfandel
About 6 cups (1.5 liter) water
About 7 ounces (75 g) fresh ginger
1 vanilla bean, split
1.5 pounds rhubarb, cut into large chunks
About 7 ounces (200 grams) sugar
1/2 pound butter, room temperature
1/4 cup rhubarb syrup
3 pints strawberries, hulled and quartered
Some rhubarb butter
2 tablespoons vanilla sugar
Raspberry vinegar
Vanilla sugar
Crushed pink peppercorns
Ice cream

Steps:

  • For the crepes:
  • In a bowl, whisk dry ingredients together. In a separate bowl, whisk wet ingredients together. Slowly mix the dry ingredients into the wet. Chill for 1 hour. Strain, if necessary.
  • Add enough batter to a hot pan to thinly coat the bottom of the pan. Cook crepe for a minute or so or until the bottom of the crepe edges start to curl. Flip over and cook for about 30 seconds. Remove each crepe and stack on a plate. Set aside until ready to fill.
  • For the Strawberry Zinfandel syrup:
  • Add all ingredients into a saucepan and bring to a boil. Boil until reduced about 3/4 of the way. Strain and then continue to reduce to a medium syrup.
  • For the rhubarb syrup:
  • Place the ingredients into a large pot, cover with water and bring to a boil. Boil until reduced about 3/4. Strain and then continue to reduce to a heavy syrup.
  • For the rhubarb butter:
  • Place ingredients into a bowl of a stand mixer fitted with a paddle and cream until homogenous. This can alternately be done with a hand mixer.
  • For the sauteed strawberries:
  • Saute strawberries in a small amount of rhubarb butter until slightly soft. Add vanilla sugar. Deglaze with raspberry vinegar. Spread on sheet pan to cool.
  • Fill crepes with some of the strawberry mixture and a little more rhubarb butter. Fold into quarters and place on sizzle platter, 3 at a time, dotted with a small amount of rhubarb butter.
  • For service:
  • Lay 1 crepe browned side down and smear with a bit of rhubarb butter. Spoon some of the sauteed strawberries down the center and fold the crepe over so it overlaps slightly. Sprinkle with some of the vanilla sugar and brown with a torch. Drizzle some of the Zinfandel syrup over, and sprinkle with pink peppercorns and strawberries. Serve with ice cream, if desired.

FRESH RHUBARB AND STRAWBERRY CREPES



Fresh Rhubarb and Strawberry Crepes image

Categories     Dairy     Breakfast     Brunch     Dessert     Strawberry     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 20

Crepes
3/4 cup plus 2 tablespoons all purpose flour
1/8 teaspoon salt
1 1/2 cups whole milk
3 large eggs
2 tablespoons melted butter, plus additional for brushing
Filling and sauce
2 cups chopped rhubarb
1 cup water
1 cup sugar
2 juniper berries
1 whole star anise
1 cinnamon stick
1 clove
2 cups quartered hulled strawberries
1/4 cup Grand Marnier or other orange-flavored liqueur
Topping
1 cup crème fraîche or 2/3 cup whipping cream mixed with 1/3 cup sour cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Steps:

  • For crepes:
  • Sift flour and salt into large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into flour mixture until smooth. Whisk in 2 tablespoons melted butter.
  • Heat crepe pan or 8-inch nonstick skillet over medium-high heat. Brush pan with melted butter. Pour in 2 tablespoons crepe mixture, swirling pan to coat bottom. Cook crepe until golden on bottom and set in center, about 30 seconds. Turn crepe and cook until golden spots appear, about 15 seconds. Transfer crepe to paper-towel-lined ovenproof plate. Repeat with remaining batter, placing paper towels between crepes. Cover tightly with foil. DO AHEAD Can be made 1 day ahead. Chill.
  • For filling and sauce:
  • Bring first 7 ingredients to boil in heavy large saucepan. Reduce heat to low and simmer until rhubarb is very tender, stirring occasionally, about 10 minutes. Add strawberries and Grand Marnier. Remove from heat; let stand 5 minutes. Discard spices. Strain mixture into medium bowl for filling, saving liquid in bowl for sauce. DO AHEAD Can be made 1 day ahead. Cover sauce and filling separately and chill. Rewarm sauce and filling before using.
  • For topping:
  • Whisk all ingredients in medium bowl until peaks form. Preheat oven to 300°F. Heat covered crepes in oven until warmed through, about 15 minutes. Place 1 crepe on work surface. Spread 1 rounded tablespoon warm filling down center of crepe; roll up. Repeat with remaining crepes. Place 3 crepes on each plate. Drizzle with sauce. Top with dollop of whipped crème fraîche.

CREAMY RHUBARB CREPES



Creamy Rhubarb Crepes image

Fixing rhubarb this way brings a spring "zing" to the table. I adapted this crepe recipe, which originally featured strawberry jelly, from one I loved as a child. My husband declared it a "winner". He even came up with its name.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield 10 crepes.

Number Of Ingredients 14

3 eggs
1 cup milk
5 tablespoons butter, melted
1/4 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour
Additional butter
SAUCE/FILLING:
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
2 cups thinly sliced fresh or frozen rhubarb, thawed
1 package (8 ounces) cream cheese, softened
Confectioners' sugar

Steps:

  • In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand for 30 minutes. , Melt 1/2 teaspoon butter in an 8-in. nonstick skillet. Pour 1/4 cup batter into the center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack; cover with paper towel. Repeat with remaining batter, adding butter to skillet as needed., Meanwhile, for sauce, combine the sugar, cornstarch and cinnamon in a saucepan. Stir in rhubarb. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened and rhubarb is tender. Remove from the heat; cool slightly., For filling, in a bowl, beat cream cheese and 1/4 cup of the rhubarb sauce until smooth and creamy. Place a rounded tablespoonful on each crepe; fold in half and in half again, forming a triangle. Dust with confectioners' sugar. Serve with remaining sauce.

Nutrition Facts : Calories 646 calories, Fat 32g fat (19g saturated fat), Cholesterol 215mg cholesterol, Sodium 433mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 2g fiber), Protein 12g protein.

STRAWBERRY-RHUBARB CRISP WITH PIE CRUST



Strawberry-Rhubarb Crisp with Pie Crust image

Super easy strawberry rhubarb crisp recipe for fresh strawberries and fresh rhubarb.

Provided by Amy and Justin

Categories     Rhubarb Crisps and Crumbles

Time 1h15m

Yield 14

Number Of Ingredients 10

1 (14 ounce) package double-crust pie pastry, thawed
4 cups sliced fresh strawberries
3 cups chopped fresh rhubarb
⅔ cup white sugar
3 tablespoons all-purpose flour
Crust:
2 cups all-purpose flour
2 cups packed brown sugar
2 cups rolled oats
1 stick unsalted butter, cubed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.
  • Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.
  • Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.
  • Combine flour, brown sugar, and oats for topping in another bowl. Add butter and cut in with a pastry blender until crumbly. Sprinkle over the filling.
  • Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 79.9 g, Cholesterol 17.4 mg, Fat 16.4 g, Fiber 4.1 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 148.9 mg, Sugar 42.8 g

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From cookingclassy.com


CREPES WITH STRAWBERRY RHUBARB JAM - THE UNMANLY CHEF
2014-06-18 Strawberry Filling: Strawberries. Rhubarb. 2 Cups of Water. Lots of Sugar. Vanilla Bean. Method. Combine all the ingredients for your filling into a pot and reduce down until you have a nice thick consistency of Strawberry and Rhubarb. Combine all your ingredients for the crepes into a large bowl, mix well. Do not over mix though, that will ...
From theunmanlychef.com


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