Crêpes with rhubarb compote

STEP BY STEP

Let's make something delicious.

1. 01

   For the crêpes, whisk the flour, salt, sugar and milk together in a bowl until smooth. Add the eggs and whisk to form a smooth batter. Leave the crêpe batter to rest in the fridge for at least 1 hour.

2. 02

   For the compote, trim the ends and leaf bases from the rhubarb stalks. Completely peel away the thin skin and the tough fibres attached to it. Cut the rhubarb into pieces approx. 2 cm long.

3. 03

   Bring the juice and sugar to the boil in a saucepan. Mix the starch with a little water until smooth, then use it to thicken the juice. Add the rhubarb, bring back to the boil and simmer for approx. 1 minute. Transfer the compote to a bowl and leave to cool.

4. 04

   Heat the butter for frying in a saucepan and skim off the foam. For each crêpe, pour 1 spoonful of the clarified butter into a non-stick frying pan measuring 20 cm in diameter. Tilt the pan slightly to coat the base with an even film of fat. Pour any excess fat back into the saucepan.

5. 05

   Pour one small ladleful of batter into the greased pan, swirling the pan as you do so. The batter should cover the base in a thin, even layer. Cook the crêpe over a medium heat until golden brown on both sides. Remove and place on a plate. Cook the remaining batter in the same way, keeping the crêpes warm.

6. 06

   Next, fold the crêpes in half, then into quarters. Arrange on plates with the rhubarb compote and dust the crêpes with icing sugar. Serve with one scoop of vanilla ice cream if desired.