We're never ones to approach Pancake Day in a halfhearted manner., particularly not this year of all years. Why settle for lemon and sugar when you can dress up your crepe with this continental take on a classic English treat? Shrove Tuesday never tasted quite this good before.
Rhubarb and Custard Crepes
Ingredients
800g pink rhubarb
120g caster sugar
120ml water
140g plain flour
1 egg and 5 egg yolks
2tbsp melted butter, cooled
Pinch of salt
550ml milk
2 level tbsp cornflour
1 vanilla pod
300ml double cream
1. Preheat oven to 170C (150 fan), 325F, gas 3. Trim rhubarb, place in an ovenproof bowl and cover with 25g sugar then water.
2. Bake for 30-40 mins.
3. For the crepes, sift the flour into a mixing bowl. Add the egg, 1 egg yolk, melted butter, 15g sugar and salt, whisking all the time and then add 300ml gradually milk gradually at the end. Leave to rest for 30 mins.
4. Make custard by whisking together the other egg yolks, 80g sugar and cornflour until pale and creamy. Halve vanilla pod and remove seeds. Place pod and seeds in a pan with the cream and 250ml milk. Bring to boil while whisking, then add to egg mixture. Return to pan. Stir over gentle heat until it thickens. Remove pod and let cool.
5. Grease a frying pan, pour in a ladleful of batter and spread thinly. Cook until top of crepe is set, then turn carefully and cook on reverse. Keep warm as you make the rest. Serve filled with custard and rhubarb - and a side of custard.
Recipe from Pancakes, Crepes, Waffles and French Toast by Hannah Miles (Ryland, Peters & Small), first published in issue 20 of The Simple Things.
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