Crêpes with Rhubarb Ice cream

Pheeeew.. the Easter holidays can be pretty exhausting. Easter egg hunt here, food marathon there. And everything topped with a double shot of egg liqueur!  Of course, I also contributed to  our family feast: To stay true to the pancake theme I just thinned those pancakes a bit and taught them how to speak french. I also made fresh and fruity icecream from rhubarb and greek yogurt. Sounds great doesn’t it?

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Let’s start with the icecream! You don’t need an ice cream maker for this recipe (but if you do own one you can also use it).

 

Rhubarb icecream with greek yoghurt

  • 300g rhubarb
  • 40ml water
  • 2 tbsp sugar
  • 300ml whipping cream
  • 300g greek yoghurt
  • 100g icing sugar

Wash rhubarb and thinly slice it. In a little pot bring rhubarb, sugar and water to a boil and let it simmer for 10 minutes to make a thick compote. Stir regularly so nothing burns. Pour compote into a little bowl and let it cool down completely.

Whip cream. Add greek yoghurt and icing sugar. [The amount of icing sugar is up to you – if you want it sweeter, just add more!] Pour the yoghurt mix into a shallow tupperware container. Top it with little dabs of compote. Then use a fork to swirl the icecream mix. Put it in the freezer for serveral hours – or preferably over night. Take it out of the freezer about 20 minutes before serving.

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The icecream tastes pretty great even without the crêpes but if you put in that little bit of extra work you’ll be rewarded with an amazing dessert!

 

Crêpes

makes 10

  • 100g flour
  • 200ml milk
  • 1 tbsp oil
  • 1 egg
  • 1 pinch of salt and sugar

 

Mix flour, milk, oil, egg, salt and sugar and put the batter aside for 10 minutes.You don’t want too many lumps in the batter so if there are a lot you can press it through a sieve! Heat up a pan (about 8 inch diameter) on low heat and add a little bit of oil. Pour a thin and even layer of batter onto the surface and carefully cook from both sides.

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Almost there! All that is left to do is asembling the crêpes and icecream on a plate and add some fresh fruit and icing sugar. And now you’re ready to impress your friends!

Hope you spent your Easter holidays stress-free and with your loved ones.

Have a wonderful week and HAPPY #PANCAKEAPRIL!

 

xo Kristin

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