Rhubarb Custard Crêpes by Good Food

Ingredients

• 150 g plain flour
• 2 tbsp custard powder
• 3 eggs
• 400 ml milk
• 2 tbsp neutral-tasting oil, plus a little for frying
• 8 tbsp thick custard, warmed (about 125 g)
• 400 g forced rhubarb stalks, trimmed and cut into 4 cm pieces
• 1 medium orange, juiced
• 1 vanilla pod, halved
• 4 tbsp caster sugar

Instructions

1. Heat the oven to 200C/180C fan/gas 6, then whisk the flour, custard powder, eggs, and milk until smooth and rest for 20 minutes.
2. Arrange the rhubarb in a single layer in a roasting tin with the orange juice, vanilla pod, and caster sugar, tossing to coat, then cover with foil and roast for 12-14 minutes until soft but still holding its shape.
3. Spoon the rhubarb into a bowl, pour the syrup into a pan, and simmer over medium-high heat for 3-4 minutes until thickened and glossy.
4. Brush a crêpe pan with a little oil, heat over medium, then cook spoonfuls of batter for 1 minute per side until set and lightly golden.
5. Fill each crêpe with 1 tablespoon warmed custard and some rhubarb, fold, and drizzle with the rhubarb syrup to serve warm.