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Blueberry Crepes
with Rhubarb Compote Recipe
Makes
4 servings |
Gale Gand
is a well-known chef, TV personality and author. |
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2 eggs
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1/2 cup milk
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1/2 teaspoon salt
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1 teaspoon sugar
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1/2 cup flour
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Unsalted butter
for skillet |
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1 tablespoon
orange or tangelo marmalade |
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Blueberry
stuffing, recipe follows |
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Rhubarb compote,
recipe follows |
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Mint, for garnish
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Blueberry Stuffing:
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1 cup blueberries
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1 tablespoon
granulated maple sugar or syrup |
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1/2 cup sour cream
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Rhubarb Compote:
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2 cups cut up
fresh or frozen rhubarb or any fresh or frozen fruit
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2 tablespoons
frozen orange juice concentrate |
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1/4 cup sugar
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1 tablespoon
cornstarch |
- 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.
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