Crepeswithblueberrystuffingandrhubarbcompote Recipes

CREPES WITH BLUEBERRY STUFFING AND RHUBARB COMPOTE

Crepes with Blueberry Stuffing and Rhubarb Compote image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup flour
Unsalted butter for skillet
1 tablespoon orange or tangelo marmalade
Blueberry stuffing, recipe follows
Rhubarb compote, recipe follows
Mint, for garnish
1 cup blueberries
1 tablespoon granulated maple sugar or syrup
1/2 cup sour cream
2 cups cut up fresh or frozen rhubarb
2 tablespoons frozen orange juice concentrate
1/4 cup sugar
1 tablespoon cornstarch

Steps:

Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. Melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Set pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a plate and continue with remaining batter.
Blueberry Stuffing: In a bowl, gently fold together the blueberries, maple sugar and sour cream.
Rhubarb Compote: To make the compote, place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens.
To serve, place the crepes on a platter and schmear with marmalade. Place a spoonful of the blueberry filling down the center and roll up the crepe. Repeat with remaining crepes. Top off with some rhubarb compote and mint.

CLASSIC CRêPES

Classic crêpes image

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Provided by Good Food team

Categories Dessert

Time 1h

Yield Makes 12

Number Of Ingredients 4

Ingredients

140g plain flour
200ml whole milk
2 eggs
25g unsalted butter, melted, plus a little extra for greasing

Steps:

Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.06 milligram of sodium

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