3tablespoonsvanilla sugar or pure vanilla extract to taste
100gsugar3.5 oz/ ½ cup
½vanilla bean or ½ teaspoon pure vanilla extract
some powdered sugarto serve
Batter: Place the eggs in a medium bowl and mix slightly with a hand-held mixer. Add the milk, flour and melted butter and blend until smooth. Let stand for about 10 minutes. In the meantime, make the rhubarb compote.
Make crepes: Heat a non-stick pan (I have a pancake pan) on medium heat. Brush it well with clarified butter or oil before making each crepe (I use a silicone brush. Add some batter and swirl the pan to distribute the batter all over the pan.Cook the crepe for about 40 seconds until the underside is golden brown.
Flip: Flip it gently (crepes are delicate) using a rubber spatula and cook the other side for about 10-20 seconds more. Suppose you would like the crepes to be browner increase the cooking time slightly. Slide it to a plate and repeat until you have 8-10 thin crepes.
Prepare ingredients: Wash, top and tail the rhubarb. Chop it into slices, about 2 cm/ 0.8 inches thick.Halve the vanilla pod lengthwise and scrape out the seeds.
Cook rhubarb: Place the rhubarb into a saucepan, add the sugar, the vanilla seeds (or vanilla extract), and the empty vanilla pod. Bring to a boil and simmer, covered, for about 4-5 minutes, until the rhubarb is soft but not entirely disintegrated. Remove the empty vanilla pod.
Creme fraiche filling:
Stir the crème Fraiche and the vanilla sugar together.
Serve: Spread the mixture on the crepes, roll them, sprinkle the crepes with some powdered sugar, if desired, and serve with the rhubarb compote immediately.
You can use melted butter, clarified butter or oil to cook the crepes. I prefer vegetable oil.