Crepes With Blueberry Stuffing and Rhubarb Compote

1. 1

   CREPES: Whisk the eggs and milk together in a bowl.

2. 2

   Whisk in the salt, sugar, and flour.

3. 3

   Set aside for 30 minutes.

4. 4

   Melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat.

5. 5

   When it foams, pour or ladle in about 2 tablespoons of batter.

6. 6

   Lift and swirl the pan so the batter coats the bottom.

7. 7

   Set pan on the burner and cook just until set and the underside is lightly browned.

8. 8

   Using a spatula or your fingers, flip and cook until the other side is lightly browned.

9. 9

   Transfer to a plate and continue with remaining batter.

10. 10

    BLUEBERRY STUFFING: In a bowl, gently fold together the blueberries, maple sugar and sour cream.

11. 11

    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.

12. 12

    TO SERVE: place the crepes on a platter and smear with marmalade.

13. 13

    Place a spoonful of the blueberry filling down the center and roll up the crepe.

14. 14

    Repeat with remaining crepes.

15. 15

    Top off with some rhubarb compote and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.