Description
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.
Ingredients
- Eggs
- 2% Low-fat Milk
- Salt
- Sugar
- Flour
- Butter
- Blueberries
- Maple Syrup
- Light Sour Cream
- Fresh Rhubarb
- Frozen Orange Juice Concentrate
- Cornstarch
- Orange Marmalade
- Fresh Mint Leaves
Instructions
- 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