Sweet-Tart Rhubarb Crepes Recipe

4.5 2 2
Sweet-Tart Rhubarb Crepes Recipe
Sweet-Tart Rhubarb Crepes Recipe photo by Taste of Home
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Sweet-Tart Rhubarb Crepes Recipe

Read Reviews
4.5 2 2
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

2 filled crepes (calculated without confectioners' sugar): 200 calories, 4g fat (2g saturated fat), 15mg cholesterol, 175mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 3g protein.

  • 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
  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

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Reviews forSweet-Tart Rhubarb Crepes

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carriejc User ID: 2468566 195294
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
joyfulcooking User ID: 2406951 195557
Reviewed Jun. 9, 2011

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

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