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Strawberry-Rhubarb-Filled Crepes

Ahh, the joys of summer: strawberries, rhubarb, blueberries, cherries… Our Southwest Michigan location is prime for summer’s bounty. Herb and his kitchen mates love turning the seasons’ harvests into culinary delights. Here is our much-adored strawberry-rhubarb-filled crepes recipe. Enjoy this sweet and delicious taste of Castle in the Country at home!

Enjoy this strawberry-rhubarb-filled crepes recipe! Let us know how they turned out or if you have any questions in the comment section below.

Diet: Vegetarian

Prep Time: 45 Minutes
Cook Time: 20 Minutes
Total Time: 1 Hour and 5 Minutes
Servings: 5


  • ___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


  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.

Recipe By: Chef at Castle in the Country - January 23, 2024