Sweet-Tart Rhubarb Crepes Recipe
Sweet-Tart Rhubarb Crepes Recipe photo by Taste of Home

Sweet-Tart Rhubarb Crepes Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Sweet-Tart Rhubarb Crepes in Taste of Home April/May 2011, p56

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.

Reviews for Sweet-Tart Rhubarb Crepes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 22, 2013

the orange juice gave it just the right amount of sweetness. It was well liked by my bunco group.

MY REVIEW
Reviewed Jun. 9, 2011

Instead of granulated sugar I used 1/2 c brown sugar still turned out very well

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT