Poppy seed crepes with ricotta filling

Method

• 1
  To make the rhubarb & strawberry compote, place the rhubarb, sugar and water in a saucepan over medium-low heat. Bring to a simmer. Cover and cook for 3 minutes or until the rhubarb is soft. Add the strawberry. Cook, covered, for 2-3 minutes or until strawberry is soft. Transfer to a bowl and set aside to cool.
• 2
  Place the flour and sugar in the bowl of a food processor. Whisk the milk, egg and butter in a bowl. With the motor running, add the milk mixture to the flour mixture. Process until smooth. Transfer to a jug. Stir in the poppy seeds. Cover and set aside for 30 minutes to rest.
• 3
  Meanwhile, place the ricotta, cream, extra sugar and orange rind in the clean bowl of a food processor and process until smooth. Transfer to a bowl. Cover with plastic wrap and place in the fridge.
• 4
  Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2 minutes or until the edge begins to curl. Turn and cook for a further 1-2 minutes or until light golden. Transfer to a plate and cover with foil to keep warm. Repeat, in 11 more batches, with melted butter and remaining batter.
• 5
  Place 2 tablespoons of ricotta mixture along the centre of 1 crepe. Roll up to enclose the filling. Repeat with the remaining ricotta mixture and crepes. Divide among serving plates. Spoon the compote over the crepes to serve.