FOOD TO SHARE

Too good to keep to ourselves. Try it and pass it on

Recipe by Lottie Storey.

CUT OUT AND KEEP Crepes with rhubarb compote, greek yogurt and pistachios Serves 4 (12 crepes) 140g plain flour 200ml whole milk 2 eggs 25g unsalted butter, melted, plus a little extra for greasing 450g rhubarb, chopped into 1cm pieces 45g sugar 200g greek yogurt 40g shelled pistachios, chopped 1 Start by making the crepe batter. In a medium-sized bowl, sift in the flour along with a pinch of salt and create a well in the centre. 2 Mix the milk and 100ml of water together. Break the eggs into the well in the flour and start whisking slowly. Gradually pour in the milk and water mixture continuing to whisk constantly and incorporating all the flour. 3 Once all the flour has been incorporated and the batter is smooth, leave it to rest for 30 mins. 4…

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The Simple Things (Digital) - 1 Issue, February 2024

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