Sweet-Tart Rhubarb Crepes
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
Reviews
the orange juice gave it just the right amount of sweetness. It was well liked by my bunco group.
Instead of granulated sugar I used 1/2 c brown sugar still turned out very well