Crêpes with Roasted Rhubarb and Strawberries


For Crêpes
1 cup water
1 cup milk (whole or skim)
4 eggs
½ tsp salt
2 cups flour, all-purpose
1 tbsp white granulated sugar
4 tbsp butter, melted
Butter for pan

For Filling
2 cups cottage cheese (regular or light)
1 jar Muirhead  Roasted Rhubarb Compote
2 cups strawberries, sliced for garnish

Place all crêpe ingredients in listed order in food processor. Blend. Chill batter for 2 hours. Once batter is chilled, ladle small amount in greased hot crêpe pan. Flip when top surface is slightly dry.

Spread cottage cheese filling on crêpe and top with Muirhead  Roasted Rhubarb Compote. Roll carefully. Garnish with fresh strawberries and serve. Serves 11 large crêpes or 22 small crêpes.

Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803