Crepes With Rhubarb Compote Recipe

Name: Crepes With Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CREPES:; 4 Large Eggs; 1 cup Milk; 3/4 cups Plus 1 Tablespoon All-purpose Flour; Vegetable Oil Or Clarified Butter For Frying The Crepes; FOR THE RHUBARB COMPOTE:; 1 pound Rhubarb; 1/2 Vanilla Bean; 1/2 cups Granulated Sugar; FOR THE FILLING:; 1-1/4 cup Creme Fraiche; 3 Tablespoons Vanilla Sugar; Powdered Sugar, To Serve

Servings: persons

FOR THE CREPES:
4 Large Eggs
1 cup Milk
3/4 cups Plus 1 Tablespoon All-purpose Flour
Vegetable Oil Or Clarified Butter For Frying The Crepes
FOR THE RHUBARB COMPOTE:
1 pound Rhubarb
1/2 Vanilla Bean
1/2 cups Granulated Sugar
FOR THE FILLING:
1-1/4 cup Creme Fraiche
3 Tablespoons Vanilla Sugar
Powdered Sugar, To Serve

1
For the crepes, place eggs in a medium bowl and mix slightly with a handheld mixer. Add milk and flour and mix until smooth. Let stand for about 10 minutes.
2
In the meantime, wash, top and tail the rhubarb. Chop it into slices, about 2 cm or 0.8 inches thick. Halve the vanilla pod lengthwise and scrape out the seeds.
3
Place the rhubarb into a saucepan. Add sugar, vanilla seeds and empty vanilla pod. Bring to a boil and simmer, covered, for about 4-5 minutes, until rhubarb is soft but not quite disintegrated. Remove the empty vanilla pod.
4
Heat a nonstick pan (I have a pancake pan) on a medium heat. Brush it well with some clarified butter or oil before making each crepe. Add some batter and swirl the pan to distribute the batter all over the pan. Cook the crepe for about 2 minutes until the underside is golden brown. Flip it gently (crepes are really delicate) using a plastic spatula and cook the other side for about 1 minute more. Slide it to a plate and repeat until you have 8 thin crepes.
5
Stir the creme fraiche and the vanilla sugar together. Spread the mixture on the crepes, roll them, sprinkle the crepes with some powdered sugar, if desired. Serve immediately with the rhubarb compote.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CREPES:, 4 Large Eggs, 1 cup Milk, 3/4 cups Plus 1 Tablespoon All-purpose Flour, and more.

Yes, Crepes With Rhubarb Compote falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crepes With Rhubarb Compote

How did you like this recipe?

Frequently Asked Questions