Crepes with Strawberry Rhubarb Jam

Crepe with Strawberry Rhubarb Jam

Strawberry Rhubarb Crepes are the best! In the stupor that is the morning after a wedding. I realized that it was my Girlfriend/Fiancée/Future Wife’s birthday.

I hoped to make pancakes for her as a surprise, I got crepes instead. Nonetheless we were both pleased with the outcome.

I had made a Strawberry Shortcake, but I had excess filling left so I canned it and made it into a preserve.

I used that preserve as a filling for the crepes.

Recipe:

Ingredients

4 Eggs

1 Tsp Baking Powder

Salt to Taste

1 Cup of Flour

1 ½ Cup of Milk (enough so it’s a nice consistency, not too thick, but not too watery either)

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 take away from the crepe. Grease your pan with some vegetable oil and then wipe off the excess oil. Make sure the pan is very hot, the notion that the first pancake/crepe is always burnt is usually because you don’t have your pan hot enough.

Using a ladle, pour some batter onto the pan enough to make a round circle. Spread the mixture around on the pan so you have a large flat circle. As the crepe cooks, keep an eye on it to make sure it cooks evenly.

As soon as it is cooked (be sure to not overcook it) remove it from the pan, put some filling in it and fold it up.

Enjoy