Whole Wheat Crêpes with Rhubarb Sauce

This recipe is taken from the 1981 Milk Calendar. In the vegetable garden one of the first signs of spring is the appearance of rhubarb. Its tart flavour makes an excellent sauce to complement these cream-filled whole wheat crêpes.

  • Prep: 30 min
  • Cooking: 25 min
  • Refrigeration: 1 h
Yields 30 crêpes
whole wheat crepes with rhubarb sauce

Ingredients

  • Crêpes
  • 4 eggs
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) whole wheat flour
  • 1 cup (250 mL) all-purpose flour
  • 2 1/4 cups (560 mL) Milk
  • 1/4 cup (60 mL) butter melted
  • 1 tbsp (15 mL) sugar
  • Rhubarb Sauce
  • 2 cups (500 mL) fresh or frozen rhubarb sliced
  • 1 cup (250 mL) sugar
  • 1 tbsp (15 mL) water
  • 1 tsp (5 mL) orange zest grated
  • 1 cup (250 mL) whipped 35 % cream (for filling)

Preparation

Crêpes:

Whirl all ingredients together in blender for about 1 min. Scrape down sides; blend 15 seconds more. Refrigerate at least 1 hour.

Bake in traditional crêpe pan or in electric crêpe-maker. Crêpes may be frozen for future use.

Rhubarb Sauce:

Mix ingredients in saucepan; simmer 10 min. Cool. Serve crêpes filled with whipped cream. Spoon rhubarb sauce over top.

Yields : 6-1/2 cups (375 mL)

Tips

Note: 1 serving = two crêpes

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 122 Calories
Protein: 5 g
Carbohydrate: 15 g
Fat: 5 g
Fibre: 1.2 g
Sodium: 67 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 5 % / 58 mg
Selenium: 28 %
Vitamin B12: 18 %
Vitamin D: 13 %
Folate: 12 %