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
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)
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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
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 % |
