FOR CRÊPE MIXTURE:
FOR RHUBARB COMPOTE:
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.
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.
Reheat the crêpes if necessary and fill with hot compote.