Crepes With Blueberry Stuffing and Rhubarb Compote |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Another recipe we found hand written and don't know the origins of. It includes a smear of orange marmalade which is a nice surprise upon cutting open the crepes. Ingredients:
2 eggs |
1/2 cup 2% low-fat milk |
1/2 teaspoon salt |
1 teaspoon sugar |
1/2 cup flour |
1 tablespoon butter |
1 cup blueberries |
1 tablespoon maple syrup |
1/2 cup light sour cream |
2 cups fresh rhubarb |
2 tablespoons frozen orange juice concentrate |
1/4 cup sugar |
1 tablespoon cornstarch |
1 tablespoon orange marmalade (for filling) |
4 fresh mint leaves (for garnish) |
Directions:
1. CREPES: Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes.
2. Melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter.
3. Lift and swirl the pan so the batter coats the bottom. Set pan on the burner and cook just until set and the underside is lightly browned.
4. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a plate and continue with remaining batter.
5. BLUEBERRY STUFFING: In a bowl, gently fold together the blueberries, maple sugar and sour cream.
6. RHUBARB COMPOTE: Place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens.
7. TO SERVE: place the crepes on a platter and smear with marmalade. Place a spoonful of the blueberry filling down the center and roll up the crepe. Repeat with remaining crepes. Top off with some rhubarb compote and mint.
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