Ingredients
-
-
2
-
1/2
-
1/2
-
1
-
1/2
-
1
-
-
1
-
1
-
1/2
-
-
2
-
2
-
1/4
Directions
Crepes With Blueberry Stuffing and Rhubarb Compote, 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 , I also used fresh OJ and had to add water to the compote and extra sugar I am not a huge fan of rhubarb and like it sweet I also used frozen rhubarb The crepes are super easy to make I chickened out using sour cream and used a vanilla yougurt All in all great recipe Made for Photo Tag
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Steps
|
1
Done
|
Crepes: Whisk the Eggs and Milk Together in a Bowl. Whisk in the Salt, Sugar, and Flour. Set Aside For 30 Minutes. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
Blueberry Stuffing: in a Bowl, Gently Fold Together the Blueberries, Maple Sugar and Sour Cream. |
|
6
Done
|
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
Done
|
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. |
