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    March 25, 2015

    rye crepes with cardamom poached rhubarb and strawberries

    Uncategorized

    These crepes are really yummy, i poached the rhubarb and strawberries with some sugar and cardamom and smothered the crepes in creme fraiche.
    they are a great breakfast or brunch treat.

    I reserved the liquid from poaching the fruit and added 3 tbsp more sugar to it then reduced it to a syrup to pour over. Then i chopped up some pistachios and sprinkled them on top

    Recipe
    130g 1 cup rye flour
    310ml 1 and 1/4 cup milk
    2 eggs
    In a bowl mix the eggs, milk and flour, melt butter in a pan then pour in some of the batter (i used a 1/4 cup to pour in the batter) and tip the pan to spread it around.
    Cook for 1 minute on each side.
    to poach fruit
    Cut two small stalks of rhubarb and a few strawberries and spread out in a single layer in a pan, sprinkle over 1/4 cup sugar 55g, grind the seeds from 3 cardamom pods and sprinkle in and then cover the fruit with water.
    heat for 3 to 4 minutes until tender.
    add 3 to 4 tbsp more sugar and reduce to a syrup.
    serve with creme fraiche the poached fruit and drizzle over the syrup

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    3 Comments

    1. Kiran @ KiranTarun.com says

      March 26, 2015 at 1:23 am

      So gorgeous and springy!

    2. martinealison says

      March 26, 2015 at 3:33 am

      Humm !! Je suis certaine que c'est un véritable régal ! J'adore les fraises, la compote de rhubarbe et les crêpes !…
      Gros bisous ❀ ✺ ❀

    3. Saunier Duval says

      March 26, 2015 at 2:53 pm

      Beautiful photos and delicious recipe 🙂 I love crepes.

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