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GOODNESS
Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
Cloves: The dried buds of a tropical evergreen, cloves are a wonderful blast of fragrance and flavor. They were the first known breath fresheners, but have a long, rich history in the spice trades. These sweet but pungent buds can overwhelm a recipe, so beware!
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Recipe

Fresh Rhubarb and Strawberry Crepes

serves
prep time: 10
cook time: 31

ingredients

  • Crepes
  • 3/4 cup plus 2 tablespoons all purpose flour
  • 1 dash salt
  • 1 1/2 cups whole milk
  • 3 large eggs
  •  ,
  • Filling and sauce
  • 2 cups chopped rhubarb
  • 1 cup water
  • 1 cup sugar
  • 2 juniper berries
  • 1 cinnamon stick
  • 1 clove
  • 2 cups quartered hulled strawberries
  • 1/4 cup Grand Marnier or other orange-flavored liqueur
  •  ,
  • Topping
  • 1 cup crè,me fraî,che or 2/3 cup whipping cream mixed with 1/3 cup sour cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

directions

crepes:

Sift flour and salt into large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into flour mixture until smooth. Whisk in 2 tablespoons melted butter.

Heat crepe pan or 8 inch nonstick skillet over medium-high heat. Brush pan with melted butter. Pour in 2 tablespoons crepe mixture, swirling pan to coat bottom. Cook crepe until golden on bottom and set in center, about 30 seconds. Turn crepe and cook until golden spots appear, about 15 seconds. Transfer crepe to paper-towel-lined ovenproof plate. Repeat with remaining batter, placing paper towels between crepes. Cover tightly with foil. DO AHEAD Can be made 1 day ahead. Chill.

filling and sauce:

Bring first 7 ingredients to boil in heavy large saucepan. Reduce heat to low and simmer until rhubarb is very tender, stirring occasionally, about 10 minutes. Add strawberries and Grand Marnier. Remove from heat, let stand 5 minutes. Discard spices. Strain mixture into medium bowl for filling, saving liquid in bowl for sauce. DO AHEAD Can be made 1 day ahead. Cover sauce and filling separately and chill. Rewarm sauce and filling before using.

topping: Whisk all ingredients in medium bowl until peaks form. Preheat oven to 300 degrees. Heat covered crepes in oven until warmed through, about 15 minutes. Place 1 crepe on work surface. Spread 1 rounded tablespoon warm filling down center of crepe, roll up. Repeat with remaining crepes. Place 3 crepes on each plate. Drizzle with sauce. Top with dollop of whipped crè,me fraî,che.