Sweet-Tart Rhubarb Crepes Recipe

Sweet-Tart Rhubarb Crepes Recipe photo by Taste of Home

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This recipe's name speaks true to its well-balanced flavor from tart rhubarb and sweet orange. It's a wonderful, unique breakfast or brunch dish.—Betsy King, Duluth, Minnesota

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Sweet-Tart Rhubarb Crepes Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

5 cups finely chopped fresh or frozen rhubarb, thawed
3/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons orange juice
1 tablespoon butter
1 teaspoon grated orange peel
16 prepared crepes (9 inches)
Confectioners' sugar and additional grated orange peel, optional

Directions

In a large saucepan, combine the first five ingredients. Cook, stirring occasionally, over medium heat for 15-18 minutes or until tender. Remove from the heat; stir in orange peel.
Spread 2 tablespoons filling down the center of each crepe; roll up. Sprinkle with confectioners' sugar and additional orange peel if desired. Yield: 8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Recipes with Base Mix: Basic Crepes

Nutritional Facts 2 filled crepes (calculated without confectioners' sugar) equals 200 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 175 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Sweet-Tart Rhubarb Crepes in Taste of Home April/May 2011, p56

Freezing Crepes

Stack unfilled crepes between layers of waxed paper or white paper towel. Cool; place in an airtight container. Refrigerate for 2 to 3 days or freeze for 4 months. (Thaw frozen crepes overnight in the refrigerator when ready to use.)