since 1966

Recipes

Rhubard-filled crêpes

Ingredients

FOR CRÊPE MIXTURE:

  • 1/2 cup flour
  • 2 tsp. sugar
  • Pinch of salt
  • 1 egg
  • 2/3 cup milk
  • 1 Tbsp. melted butter
  • 1 tsp. orange blossom essence

FOR RHUBARB COMPOTE:

  • 1 1/2 cup diced rhubarb
  • 3 Tbsp. melted butter
  • 1/3 cup pure maple syrup or organic syrup

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Steps

CRÊPE MIXTURE:

Sift dry ingredients together and beat in egg. Add milk, orange blossom essence and melted butter. Refrigerate for about 1 hour. Cook 8 crêpes in buttered pan. Cover with plastic wrap and set aside.

RHUBARB COMPOTE:

To soften the rhubarb, cook in butter over low heat until rhubarb releases some of its water. Add maple syrup or organic syrup and simmer until the mixture is syrupy. Keep compote warm until ready to use.

SERVING:

Reheat the crêpes if necessary and fill with hot compote.

Recipe categories

Rhubard-filled crêpes

Main dishes

Rhubard-filled crêpes

Desserts