Steps
- Preheat the oven to 400°F / 200°C. Blend 150g of all-purpose flour, 2 tablespoons of custard powder, 3 eggs, and 400ml of milk until smooth. Rest for 20 minutes.
- Cut 400g of trimmed forced rhubarb into 1½in / 4cm pieces. Arrange in a roasting pan with juice from 1 medium orange, 1 split vanilla bean, and ¼ cup of superfine sugar.
- Cover with foil and roast for 12-14 minutes, until tender but intact. Lift out the rhubarb and discard the vanilla bean. Simmer the syrup in a saucepan for 3-4 minutes, until thickened.
- Lightly oil a crêpe pan over medium heat. Swirl in a thin layer of batter and cook for 1 minute per side, until set and lightly golden. Repeat.
- Fill with ½ cup of warmed thick ready-made custard and the rhubarb. Fold and drizzle with the syrup.