Rhubarb & Blueberry Pink Lemonade
Rhubarb & Blueberry Pink Lemonade could be just the gluten free, dairy free, paleolithic, and lacto
Rhubarb custard crêpes
Ingredients
- 150g plain flour
- 2 tbsp custard powder
- 3 eggs
- 400ml milk
- neutral-tasting oil, for frying
- 8 tbsp thick custard (around 125g), warmed to serve
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