Name: Rhubarb & custard crêpes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 150g plain flour; 2 tbsp custard powder; 3 eggs; 400ml milk; neutral-tasting oil for frying; 8 tbsp thick custard (around 125g), warmed to serve; 4 forced rhubarb stalks (around 400g) trimmed and cut into 4cm pieces; 1 medium orange juiced; 1 vanilla pod halved; 4 tbsp caster sugar

Plate of crepes with rhubarb and custard filling

For the crêpes

150g plain flour
2 tbsp custard powder
3 eggs
400ml milk
neutral-tasting oil
for frying
8 tbsp thick custard
(around 125g), warmed to serve

For the rhubarb

4 forced rhubarb stalks (around 400g)
trimmed and cut into 4cm pieces
1 medium orange
juiced
1 vanilla pod
halved
4 tbsp caster sugar

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Put the flour, custard powder, eggs and milk in a jug and whizz until smooth using a hand blender. Leave to rest for 20 mins.
step 2
Meanwhile, put the rhubarb in a roasting tin in a single layer with the remaining rhubarb ingredients, tossing to coat. Cover with foil and roast for 12-14 mins until the rhubarb is soft but still holding its shape. Carefully spoon out the rhubarb and transfer the syrup to a pan. Simmer over a medium high heat for 3-4 mins until thickened.
step 3
Brush a crêpe pan with a little oil and wipe out with kitchen paper. Put on a medium heat and, once hot, add a large spoon of the batter, tipping the pan to coat the base with a thin layer of batter. Cook for 1 min until the edges start to release from the pan and it looks set, then flip and cook for another minute until lightly golden. Transfer to a warm plate and repeat with the remaining batter.
step 4
To serve, spoon a tablespoon of custard onto each crêpe and spoon over some poached rhubarb. Fold up and drizzle with some of the rhubarb syrup to serve.