Enjoy these delicious crepes for breakfast any day of the week.
A not-too-sweet-sensory indulgence infused with the first delightful offerings of summer.
This is the kind of treat that makes us think of the halcyon days when an after-school snack was the best taste of the day. With its fruity homemade goodness and its light and airy appeal, this combination of rhubarb, cream and the season’s first strawberries is the modern, sophisticated sister of the beloved elementary school jam and bread. It is, in fact, a new kind of comfort food that’s destined to become a family staple. If this is the way summer starts, we hope it never ends.
For strawberry rhubarb compote
- 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
1 To make the compote, place the sugar, lemon juice, zest, strawberries and rhubarb in a medium-sized saucepan over medium heat. Cook, stirring frequently, until the mixture is bubbly. Reduce the heat to low and continue cooking for 20 minutes, stirring occasionally. Remove the pan from the heat and add the cinnamon, stirring well to combine. Set aside.
2 For the mascarpone filling, combine the cream and the vanilla seeds in a large bowl. Beat the mixture with an electric mixer set on high speed until soft peaks form. Turn the mixer to medium speed and add the mascarpone cheese a spoonful at a time until fully incorporated into the cream. Set aside.
3 To make the crepes, whisk together the milk, water and eggs in a large mixing bowl until well combined.
4 Gradually add in the flour a few spoonfuls at a time, whisking constantly, until no lumps remain. Whisk in the salt, melted butter, nutmeg and vanilla seeds, beating until smooth.
5 Heat the vegetable oil in a large frying pan over medium heat. Pour approximately ¼ cup of the batter into the pan and tilt the pan in a circular motion so that the batter evenly coats the surface all around. Cook the crepe for about 2 minutes, until the bottom is lightly browned. Loosen and flip the crepe with a spatula and cook the other side for 1 to 2 minutes.
6 Place each crepe on a plate. Top with ¼ cup of the compote and 1 to 2 tablespoons of the mascarpone filling. Fold the other half of the crepe over to cover. Spoon a few teaspoons of strawberry syrup overtop. Garnish with icing sugar if desired.