Fresh rhubarb and strawberry crepes from Bon Appétit Magazine, February 2007 (page 50) by Sondra Bernstein

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Notes about this recipe

  • Zosia on February 14, 2024

    I adapted the recipe for frozen fruit: I used only half the water and sugar and cooked the rhubarb until it was just defrosted, removed the pan from the heat, added the frozen strawberries and left them until they were just defrosted. I returned the strained liquid and spices to the pan and cooked until reduced by half. The fruit filling was delicious, sweet-tart and fresh tasting even though it was made from frozen fruit. It didn't look that appealing but was hidden inside the crepes so that wasn't a problem. I thought the sauce tasted a little medicinal. I would make this again but limit the spices to perhaps just cinnamon. I used a crepe recipe from Canadian Living.

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