John Myers
Contents
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Ingredients
Crepe dough
- 270 ml Milk
- 3 pinch Salt
- 3 Eggs
- 120 g Flour
- 120 g Clarified butter
- 3 tbsp Sugar
- 1 tbsp Clarified butter
rhubarb compote
- 750 g Rhubarb
- 200 g Sugar
- 1 Vanilla pod
- 1 Cinnamon stick
- 150 ml Apple juice
vanilla icecream
- 250 ml Milk
- 250 ml Cream
- 1 Vanilla pod
- 80 g Sugar
- 6 Egg yolk
meringue
- 2 Egg Whites
- 2 tsp Lemon juice
- 1 tbsp Starch
- 100 g Sugar
Sabayon
- 5 Egg yolk
- 60 g Sugar
- 100 ml White wine
- 100 ml Apple juice
- 1 Lemon
- 20 ml Calvados
Instructions
Crepe dough
- For the crepe dough, whisk everything together in a tall vessel with a hand blender and let it rest for at least 1 hour. Then fry wafer-thin pancakes in clarified butter in a pan.
rhubarb compote
- For the rhubarb compote, cut the rhubarb into small pieces and cook all the ingredients in apple juice to form a coarse compote. The fruit pieces should still have a bit of bite. Then remove the spices.
vanilla icecream
- For the vanilla ice cream, bring the milk, cream and vanilla pod to the boil and, in the meantime, whip with sugar and egg yolk to a whitish, thick cream for 5 minutes.
- Fish the vanilla pod out of the milk and scrape it out. Pour the vanilla pulp back into the milk and slowly pour the hot milk into the egg cream while stirring. Pour the mixture back into the pot through a sieve and peel it off over a low flame while stirring to form a rose.
- Hang the saucepan in ice water and beat the mixture until cold. Then put in the ice cream maker or freeze in the freezer. If there is no ice machine available, put everything in a container in the freezer and stir every half hour for fine crystals to form until completely frozen.
- Fill the crepes with rhubarb compote, fold both sides and top with a tablespoon of meringue piles. Bake on an ovenproof plate at 180 ° C for 5–7 minutes. The tips of the meringue piles should be just a little bit brown, no more!
- In the meantime, take the ice out of the freezer to thaw it and prepare the sabayon.
Sabayon
- For the sabayon, whip everything together in a saucepan over low heat (for the experienced) or (for the inexperienced) in a water bath until a firm, beautiful foam is formed.
- Serve the gratinated crepe with vanilla ice cream and sabayon.
Nutrition
Serving: 100gCalories: 186kcalCarbohydrates: 25.5gProtein: 1.5gFat: 7.9g
