Another recipe we found hand written and don't know the origins of. It includes a smear of orange marmalade which is a nice surprise upon cutting open the crepes.
- 2 eggs
- 1⁄2 cup 2% low-fat milk
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 cup flour
- 1 tablespoon butter
- 1 cup blueberries
- 1 tablespoon maple syrup
- 1⁄2 cup light sour cream
- 2 cups fresh rhubarb
- 2 tablespoons frozen orange juice concentrate
- 1⁄4 cup sugar
- 1 tablespoon cornstarch
Other Ingredients Needed
- 1 tablespoon orange marmalade (for filling)
- 4 fresh mint leaves (for garnish)
- CREPES: 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: 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 smear 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.