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    You are in: Home / Recipes / Crepes With Blueberry Stuffing and Rhubarb Compote Recipe
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    Crepes With Blueberry Stuffing and Rhubarb Compote

    Crepes With Blueberry Stuffing and Rhubarb Compote. Photo by wicked cook 46

    1/1 Photo of Crepes With Blueberry Stuffing and Rhubarb Compote

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr

    15 mins

    2Bleu's Note:

    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.

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    Units: US | Metric


    Blueberry Stuffing

    Rhubarb Compote

    Other Ingredients Needed


    1. 1
      CREPES: Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      BLUEBERRY STUFFING: In a bowl, gently fold together the blueberries, maple sugar and sour cream.
    6. 6
      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.
    7. 7
      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.

    Ratings & Reviews:

    • on August 05, 2009


      I also used fresh OJ and had to add water to the compote and extra sugar. I am not a huge fan of rhubarb and like it sweet.I also used frozen rhubarb The crepes are super easy to make. I chickened out using sour cream and used a vanilla yougurt. All in all great recipe. Made for Photo Tag

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2008


      Wow! This was really tasty. I used plain yoghurt instead of sour cream, and used fresh orange juice instead of frozen concentrate, which seemed to work out fine. I did have to add a bit of water to the compote as it cooked to stop it sticking though. I also used lime marmalade instead of orange. These pancakes were so delicious, it's a gorgeous combination of flavours. I'm usually a rather hungry person in the morning, so I'd put this as 2 servings rather than 4. Overall: delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crepes With Blueberry Stuffing and Rhubarb Compote

    Serving Size: 1 (236 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 305.8
    Calories from Fat 84
    Total Fat 9.4 g
    Saturated Fat 4.9 g
    Cholesterol 125.8 mg
    Sodium 385.8 mg
    Total Carbohydrate 48.9 g
    Dietary Fiber 2.5 g
    Sugars 28.8 g
    Protein 7.8 g

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