Recipe for: Raspberry crepes with rhubarb mousse and creamy whipped cream - photo 1
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Recipe for: Raspberry crepes with rhubarb mousse and creamy whipped cream

Snacks for Kids Regional Cuisine of Poland Desserts 60 min Medium 4 wyświetleń ~29.74 PLN * - (0)
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Description

Delicate, thin pancakes served with a thick rhubarb mousse and fluffy creamy whipped cream — a spring Kashubian twist on a classic dessert for children. The inspiration from Kashubian cuisine is evident in the use of local, tart rhubarb and simple, homemade ingredients. The dish is light, with a contrast of flavors: slightly sour rhubarb mousse balanced by the sweetness of the cream; it attracts attention with its pink mousse and white dollops of cream. Serve immediately after preparation, as a dessert after lunch, a snack for a picnic, or a sweet second breakfast for children. Easy to modify — you can add fresh strawberries or mint leaves for decoration and aroma.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 200 g
  • Milk 400 ml
  • Chicken egg 2 szt. (~120 g)
  • Sugar 120 g
  • Butter 50 g
  • Rhubarb 400 g
  • Water 100 ml
  • Gelatin 6 g
  • Lemon juice 15 ml
  • 30% heavy cream 300 g
  • Powdered sugar 30 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Vanilla sugar 10 g
  • Mint 30 g
💰 Szacowany koszt dania: ~29.74 PLN (7.43 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter

1

Prepare the ingredients: weigh the flour (200 g) and sift it into a large bowl to aerate. In a separate container, crack the eggs (120 g) and lightly beat them with a fork. Make a well in the flour and pour in half of the milk (200 ml) and the beaten eggs. Mix vigorously with a whisk or a mixer on the lowest speed to slowly incorporate the liquid into the center, creating a smooth, thick batter without lumps. Then add the remaining milk (200 ml), salt (1 g), and half of the sugar (60 g from the total amount), as well as the melted butter (30 g) — mix until you achieve a thin, pouring consistency typical for crepes (the batter should flow freely from the spoon).

Ingredients: Wheat flour, Milk, Salt, Sugar, Butter
Use a bowl with a capacity of at least 2 liters and a whisk or mixer with a flat attachment. If the batter is too thick, add 1 tablespoon (15 ml) of milk at a time until you achieve the consistency of thick cream. Do not mix for too long — combining the ingredients is enough to obtain a smooth batter.
2

Set the batter aside for 15–20 minutes in the fridge or on the countertop. This resting period will allow the gluten to relax and will make the pancakes flexible and thin. Before frying, briefly mix the batter again if it has separated.

Ingredients: Wheat flour, Milk
Cover the bowl with a cloth or plastic wrap. If you have time, you can let it rest longer — up to 1 hour.

Rhubarb mousse

3

Prepare the rhubarb: wash the stalks and trim the woody ends. Cut the rhubarb into pieces of 1–2 cm. In a wide saucepan, place the rhubarb (400 g), sugar (60 g remaining from the total amount), water (100 ml), and lemon juice (15 ml). Heat over medium heat, stirring occasionally, until the rhubarb softens and begins to break down (about 8–10 minutes).

Ingredients: Rhubarb, Sugar, Water, Lemon juice
Use a saucepan with a diameter of 20–22 cm with a thick bottom, so the rhubarb does not burn. Cook over medium heat — too high a temperature will cause burning instead of softening.
4

Check the consistency of the mousse: it should be thick but slightly runny — after blending, it will have a creamy texture. If you want a completely smooth mousse, blend it with an immersion blender directly in the pot until smooth. Measure out the gelatin (6 g) and sprinkle it in a thin layer over 30 ml of cold water in a separate bowl; let it sit for 2–3 minutes to bloom.

Ingredients: Rhubarb, Gelatin, Water
Use an immersion blender for simple mixing. To measure the gelatin, use a small spoon or kitchen scale; the gelatin should swell before dissolving.
5

After the gelatin has bloomed, gently heat it over a double boiler or in a saucepan on very low heat, stirring until the gelatin dissolves (do not bring to a boil). Pour the dissolved gelatin into the slightly cooled (about 50°C) rhubarb puree and mix vigorously to distribute it evenly. Transfer the puree to a bowl and set it in the refrigerator for at least 30 minutes until it sets to a creamy consistency.

Ingredients: Gelatin, Rhubarb
Use a small saucepan to dissolve the gelatin and a silicone spatula for mixing. If the puree is hot, let it cool for a few minutes before adding the gelatin so it doesn't lose its gelling power.

Creamy cream

6

Chill the bowl and whisk in the fridge for 10 minutes (a cold vessel makes whipping easier). Pour the chilled heavy cream (300 ml) into the bowl, add powdered sugar (30 g) and (optional) vanilla sugar (10 g), then whip on medium speed with a mixer or with a hand whisk until the cream thickens and forms soft peaks (about 3–5 minutes). Be careful not to overwhip the cream — it should be smooth and fluffy, not too stiff.

Ingredients: Powdered sugar, Vanilla sugar
Use a stand or hand mixer and a metal or cool plastic bowl. If you don't have a mixer, whisk vigorously for about 8–10 minutes.

Frying pancakes

7

Heat a non-stick skillet with a diameter of 24–26 cm over medium heat. Grease the skillet with a thin layer of butter (20 g). Pour a ladle of batter (about 60–75 ml) into the center of the skillet and immediately swirl the skillet to spread the batter evenly into a thin layer. Cook for 1–1.5 minutes, until the edges slightly lift and the bottom becomes golden; flip with a wide spatula and cook the other side for 30–45 seconds. Repeat, adding butter as needed.

Ingredients: Butter, Wheat flour, Milk
The best pan is one with a diameter of 24–26 cm and a non-stick coating. Use a ladle to measure portions. If the first pancake falls apart, check the temperature of the pan — it should be hot but not smoking.

Assembly

8

On a plate, place a warm pancake. In the center of each pancake, add 2–3 tablespoons of rhubarb puree (depending on the size of the pancake). Fold the pancake in half, and then fold it in half again to create a triangle or roll it up. Top with 1–2 tablespoons of whipped cream. Repeat for the remaining pancakes.

Ingredients: Rhubarb, Powdered sugar
Use a spoon or piping bag to apply the mousse and cream — it looks nicer when the cream and mousse are applied aesthetically.

Decoration and serving

9

Decorate each pancake with a few mint leaves (optional) and gently sprinkle with powdered sugar for effect. For children, you can add a slice of strawberry or a small amount of chopped nuts (optional). Serve immediately when the cream is fluffy and the mousse is slightly chilled — the contrast of temperature and texture is best.

Ingredients: mint, Powdered sugar, Rhubarb
Use a knife to slice the strawberries and kitchen tongs to arrange the mint leaves nicely. Additionally, you can add fresh strawberries for color and sweetness.

Cleaning and Storage

10

If there is leftover mousse, store it in a closed container in the fridge for up to 3 days. Whipped cream is best served immediately; if there is any left, keep it in a cool place and use it within 12 hours. The pancakes can be stored separately in the fridge wrapped in foil for up to 24 hours and reheated in a pan over low heat.

Ingredients: Rhubarb
Do not combine the cream and mousse for longer storage — the cream may lose its fluffiness, and the mousse may lose moisture. Use a pan over low heat for warming to avoid burning.

Fun Fact

💡

Rhubarb was initially used in Europe mainly as a medicinal plant; it became more commonly used in cooking in the 19th century. In the Kashubian region, rhubarb often appears in simple homemade desserts, paired with cream or crumble.

Best for

piknik wiosenny podwieczorek dla dzieci przyjęcie rodzinne

Tips

🍽️ Serving

Serve the pancakes slightly warm or at room temperature; add fresh strawberries and a few mint leaves for color. For little ones, cut the pancakes into smaller triangles for easier eating.

🥡 Storage

Rhubarb mousse: in a closed container in the fridge for up to 3 days. Whipped cream: best consumed the same day; store for a maximum of 12 hours in a cool place. Pancakes: in the fridge for up to 24 hours, reheat in a pan over low heat before serving.

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