Crepes With Blueberry Stuffing And Rhubarb Compote

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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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Steps

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Crepes: whisk the eggs and milk together in a bowl.

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Whisk in the salt , sugar , and flour.

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Set aside for 30 minutes.

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Melt about 1 / 2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat.

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When it foams , pour or ladle in about 2 tablespoons of batter.

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Lift and swirl the pan so the batter coats the bottom.

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Set pan on the burner and cook just until set and the underside is lightly browned.

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Using a spatula or your fingers , flip and cook until the other side is lightly browned.

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Transfer to a plate and continue with remaining batter.

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Blueberry stuffing: in a bowl , gently fold together the blueberries , maple sugar and sour cream.

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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.

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To serve: place the crepes on a platter and smear with marmalade.

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Place a spoonful of the blueberry filling down the center and roll up the crepe.

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Repeat with remaining cr.

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Ingredients

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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