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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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.
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.

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