Recipe courtesy of Gale Gand
Show: Sweet Dreams
Save Recipe Print
Crepes with Blueberry Stuffing and Rhubarb Compote
Total:
1 hr 15 min
Prep:
1 hr
Cook:
15 min
Yield:
4 servings
Healthy
Total:
1 hr 15 min
Prep:
1 hr
Cook:
15 min
Yield:
4 servings
Healthy

Ingredients

Blueberry Stuffing:
Rhubarb Compote:

Directions

Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. 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. 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. 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.

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

Rhubarb Compote: To make the compote, place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens.

To serve, place the crepes on a platter and schmear 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.

More from:

Labor Day

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Crepes

Recipe courtesy of Anne Burrell

Crepes

Recipe courtesy of Alton Brown

Crepes

Recipe courtesy of Bobby Flay

Crepes Suzette

Recipe courtesy of Gale Gand

Salmon Crepes

Recipe courtesy of Frederic Van Coppernolle

Hungarian Crepes

Recipe courtesy of Wayne Harley Brachman

Apple Crepes

Recipe courtesy of Emily Luchetti

Sourdough Crepes

Recipe courtesy of Maya Kaimal

Browse Reviews By Keyword