Crepes with Raspberry Rhubard Conserve and White Chocolate Sauce

Valentines is at hand and I'm preparing  a special dinner my loved ones.  I happened to see the raspberries and rhubarb together at the market and began to think pink.  If you've never tried rhubarb, it looks like pink celery and marries well with other fruits like raspberries and strawberries for a sweet but tangy taste.  I usually do a serious chocolate for Valentines dessert and don't want to leave that tradition out so I've opted for white chocolate sauce to finish these luscious crepes.  So for my Valentine preparation, I'm starting with dessert first.

Raspberry Rhubarb Conserve

4 cups rhubarb sliced into 1 inch pieces
1 pint fresh raspberries
1 1/2 cups sugar
2 tbls spoons raspberry liqueur
1 tsp cinnamon
1 orange zest
pinch salt

Combine the raspberries and rhubarb in a  medium sauce pan with sugar and allow to macerate overnight. Add the other ingredients  bring to a boil then reduce to simmer over low heat until fruit is cooked and juices are syrupy, about 45 mins.  Allow to cool.

Crepes:  It takes a little practice. Plan on a few trial crepes.


Heat 1/2 tsp vegetable oil in a 12 inch nonstick skillet on low heat while mixing batter.

1 cup all purpose flour
1 tsp sugar
1/4 tsp salt
1 1/2 cup whole milk
3 large eggs
2 tbls. butter, melted and cooled

Mix flour, sugar and salt together in bowl.  In a separate bowl, whisk the egg and milk together.  Add half the milk mixture to the flour mixture and whisk until Incorporated.  Add butter and mix in, then add the remaining milk mixture and blend until smooth.

Increase the heat to medium. Wipe the oil around the skillet with a paper towel.  Pour 1/4 cup batter into the skillet and swirl until the batter coats the bottom of the skillet. Cook about 25 seconds and then using a rubber spatula, loosen the edges and flip the crepe.  Cook 20 more seconds and slide onto a cooling rack.  Crepes may be reheated in a microwave by transferring to a microwave plate and covering with another inverted microwave proof plate.

White Chocolate Sauce

6 oz of white chocolate chopped
1 1/2 cups heavy cream scalled

Place chocolate in a double boiler over simmering water then pour hot cream over white chocolate. Stir until smooth. Cool slightly.

Fold warm crepes in fourths, top with conserve then drizzle with white chocolate sauce.  Garnish with toasted sliver almonds if desired.