Strawberry-Rhubarb-Filled Crepes

Ingredients:

• ___CREPES___
• 1 cup all-purpose flour
• 1 Tbsp sugar
• ¼ tsp salt
• 1½ cups whole milk
• 3 egg
• 2 Tbsp unsalted butter
• ½ tsp vegetable oil
• ___FILLING___
• 1 quart (32 oz) fresh strawberries, sliced
• 4 stalks rhubarb, cut into half-inch slices
• ½ cup white granulated sugar
• 1 large orange, zested and juiced
• 2 Tbsp balsamic vinegar
• 2 Tbsp cornstarch
• 5 oz crème fraiche
• powdered sugar for serving

Instructions:

1. Make the crepes. Preheat 10-inch nonstick skillet over low heat for at least 10 minutes.

2. Combine flour, sugar and salt in a bowl and whisk.

3. Combine milk and eggs in separate bowl and whisk.

4. Add half of the milk-egg mixture to the dry ingredients, mix thoroughly, add the melted butter and whisk.

5. Add remaining milk-egg mixture and whisk.

6. Increase heat to medium-high, lightly oil pan, pour ¼ cup batter onto one side of pan and tilt and shake until batter covers entire pan.

7. Flip when edges turn brown, and cook 20-30 seconds more.

8. Make the filling. Combine all ingredients except cornstarch in a large saucepan and simmer over low heat until rhubarb has softened.

9. Mix cornstarch with a few teaspoons of water until it forms a slurry.

10. Add cornstarch to fruit mixture and cook until thickened.

11. Assemble and fill. Spread 1 Tbsp crème fraiche and 2 oz filling onto each crepe and roll into a tube.

12. Plate two crepes for one serving and sprinkle with powdered sugar.