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Springtime Crepes with Strawberry and Rhubarb

Springtime Crêpes

Crêpes make a great breakfast for a special occasion, and double as a wonderful dessert. For these, I folded lightly sweetened whipped cream into soft chèvre as the filling. I roasted strawberries in balsamic vinegar and quickly cooked the rhubarb in sugar and vanilla.

Ingredients

Chèvre Whipped Cream

  • 2 oz chèvre
  • 1/2 cup heavy cream
  • 2 tbsp sugar

Instructions

Chèvre Whipped Cream

  • Whip the cream and sugar to stiff peaks. Fold 1/3 of the cream into the bowl of chèvre and then transfer the cheese into the remaining whipped cream and fold together until well combined.

Assemble