Hi guys – happy thursday and sorry for the week long gap between posts!! I had friends and my boyf visiting from wednesday to monday for the Easter weekend and there was simply no time to stop the festivities to write a post. I genuinely feel like I ate EVERYONE’s share of easter eggs… so, tonight it’s back to the gym. Haha… probably just once before I do the whole “ah… i went to the gym once… I’m good now for a few months right?”. My body must hate me. But my stomach loves me! If anyone is in Berlin and they want to have an amaaazing brunch go to Citrone on Dieffenbachstrasse by the canal and you will be completely amazed and satisfied! They had a veritable feast of meats, delicious salads, hot foods, roasted veggies, vine leaves, chocolate eggs, chocolate pudding, rice pudding, watermelon… I could go one, but you get the jist.
So, I got a bit inspired by Mimi’s recent post about her new home and her cinnamon crepes – so I made these crepes with a delicious stewed rhubarb with honey and some vanilla ice cream.
I remember eating rhubarb and custard yoghurt pots from Tesco when I was younger on rare occasions and being completely overwhelmed by the taste. So much so that I would use the tip of my spoon to try and get it all out of the edges and even my finger tips.. to my mum’s dismay!
Here are some of my other favourite rhubarb recipes from other bloggers: Rhubarb and Rye tartlets from Izy, Rhubarb cordial from Niamh, baked rhubarb cheesecake from Pille, Rhubarb and buttermilk loaf from Kathryn, Rhubarb Oatbake from Sarah, Poached Rhubarb from Maria and finally – my favourite, Rhubarb TIRAMISU from Sarah. These should keep you all going over the Rhubarb season!
Cinnamon crepes with Stewed Rhubarb:
- 1 cup plain flour
- 1 cup milk
- 1 egg
- 2 tbsp cinnamon powder
- 2 tbsp caster sugar
- Stewed rhubarb
- 2 stalks rhubarb (roughly sliced)
- 1/2 cup water
- 1 tsp sugar
- 1 tbsp honey
- Mix all the crepe ingredients together and whisk to get rid of lumps
- Place a non-stick frying pan on the stove at medium heat and lightly glaze the surface with butter (just a light layer not a lot!)
- Ladel enough mixture to make a very thin layer of crepe dough in the frying pan - crepes should be thin and delicate
- Use a metal spatula to gently lift the edges while it's frying to prevent from sticking - you may need to edge the spatula underneath the whole crepe to loosen it.
- Flip it!
- Both sides should be golden brown and slightly crispy.
- Once done place on a plate and add rhubarb and ice cream
- Repeat until all the batter is finished
- Place all the ingredients for the rhubarb in a pot and boil on a high heat until the rhubarb starts to break apart and mix in slightly but NOT completely with the liquid.
- Remove from the stove and allow to cool very slightly before using as a filling.