Sweet-Tart Rhubarb Crepes

Name: Sweet-Tart Rhubarb Crepes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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 zest; 16 prepared crepes (9 inches); Confectioners' sugar and additional grated orange zest, optional

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

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 zest
16 prepared crepes (9 inches)
Confectioners' sugar and additional grated orange zest, 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 zest.
Spread 2 tablespoons filling down the center of each crepe; roll up. Sprinkle with confectioners' sugar and additional orange zest if desired.

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.

Nutrition 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.

Originally published as Rhubarb Orange Crepes in Taste of Home April/May 2011

Reviews

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Average Rating:

carriejc

Jun 22, 2013

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

Jun 9, 2011

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