These Rye Crepes with Rhubarb Raspberry Ginger Compote feature paper thin, lacy edged, sweet & nutty rye crepes, stuffed with a jammy & vibrantly flavored compote.

Rye Crepes with Rhubarb Raspberry Ginger Compote by Baking The Goods.

The thing about crepes is, you're going to feel like a total failure at first. At least two, likely 3 of your crepes may come out looking like garbage. It's normal and it's perfectly ok. Check out my recipe for The Best Basic Crepes for an easy intro to the simplest crepes.

Your first time making crepes may come with a few challenges. You may not spread the batter quick enough, leaving you with a thick side. You'll might lose confidence on the first flip and fold it in half, the crepe clinging to itself in an ugly mass. One may burn while trying to get the temperature right. But soon enough, you'll get the hang of it. And these Rye Crepes with Rhubarb Raspberry Ginger Compote are so worth the initial fails and flops.

It may take a few tries to get into a crepe making rhythm, keep going

Once you do, you'll be pirouetting around your stove like a skilled ballerina. Elegantly pouring the batter on the hot pan, dipping and dancing the pan until the batter is perfectly thin and even. Gracefully flipping crepe after crepe as if you were on stage at The Met. You'll be as on pointe as the flavors of these Rye Crepes with Rhubarb Raspberry Ginger Compote. Just go with it and don't allow yourself to get frustrated.

More good news, the Raspberry Ginger Compote couldn't be easier! It only takes about 15-20 minutes of simple simmering on your stovetop. With just a stir here and there. You really can't miss this one up. the The trifecta of flavors happening within the Rhubarb Raspberry Ginger Compote is a thing of beauty.

These Rye Crepes with Rhubarb Raspberry Ginger Compote meld together in a balanced trio of tart, sweet and warm spice

The addition of raspberries was a last minute idea after spotting a handful of berries that had practically turned to jam in my fridge. So I tossed in that ¾ of a cup raspberries on their last legs. That gave the compote the sweetness it was lacking. Here's to using up what you got and getting so much more out of it!

For this Rye Crepes with Rhubarb Raspberry Ginger Compote recipe, I started with my go-to recipe for The Best Basic Crepes. It never fails me. Instead of using just all purpose flour, I used a blend of APF and rye flour for nuttier, fuller flavored rye crepes. The earthiness of the rye flour grounds the tart and sweet flavors of the compote, anchoring the brightness in a humble, homemade fashion.

Tips for making perfect crepes every time

Smooth it out now. When blending crepe batter, I like the blitz it in a blender to make the smoothest batter possible. Because crepes are so thin and delicate, you don't want any lumps showing up in your batter. The blender blasts away those pesky lumps. Alternatively, you can whisk it together and strain the batter to rid it of lumps.
Let it sit. Allow the batter to sit for at least 30 minutes or up to overnight if you have the foresight. This gives the crepe batter time to rest and develop a bond between ingredients. Resulting in a smoother batter with more flavor!
The right pan for the job. While it isn't crucial that you have a crepe specific pan, it will make your life easier. A shallow, flat bottomed skillet is great for filling and flipping out smooth, thin crepes. I bought a cheap crepe pan at IKEA for about $10 years ago and it works wonders for crepes, pancakes and even frying eggs.
Handle the heat. Crepes are delicate and it can feel a bit Goldilocks to get right. If the pan is too cool, they might stick and not cook evenly. If it's too hot they can burn quickly. Slowly heat up the pan and don't add the batter until the pan is nice and hot. You want it to hit the hot surface for even cooking. But you don't want it to be too hot it burns. It will take some finagling but you'll find that sweet, hot spot.
Measure up. You want to pour just enough batter to coat the bottom of the pan. If you pour too much, the crepes will be too thick. With my 9" crepe pan, I've found that somewhere between ¼ cup - ⅓ cup is just the right amount of batter.

Blending the rye crepe batter helps keep it from forming clumps an ensures a smooth, pour onto the pan.

Blending the rye crepe batter helps keep it from forming clumps an ensures a smooth, pour onto the pan.

Deftly maneuver. As soon as you pour the batter onto the hot pan, lift the pan and start swirling it in a circular motion, allowing the batter to creep towards the edges of the pan all the way around until you have a thin, even layer coating the bottom of the pan.
Have patience. If you try and flip the crepe too early, it won't be stable enough and you'll likely tear it or fold it in on itself. The first side will take about 3-ish minutes. Cook the crepe until bubbles form on the surface and the edges are golden, lacy and crisp. Once you flip, the second side will only take 30 seconds to 1 minute.
Get in the groove. It may take a couple of crepes to find your groove and get your measurements and temperatures right. Don't get frustrated if you mess up a couple of crepes, it takes practice to get in that groove.

shaping rye crepes — Once you've poured the crepe batter onto the hot pan, lift it up and intently swirl the pan. Allow the batter to creep towards the edge as you continuously and carefully swirl the pan, until the batter fully coats the pan in an even, thin layer.

Flipping Rye Crepes — Once you've poured the crepe batter onto the hot pan, lift it up and intently swirl the pan. Allow the batter to creep towards the edge as you continuously and carefully swirl the pan, until the batter fully coats the pan in an even, thin layer.

I know that seems like a lot but I just want to offer up all of my knowledge for successfully making a crepes. My best advice, just try them. Learn as you go. Then try again. You'll get the hang and you'll soon love making crepes at home!

Compote is basically a quick and easy fruit jam

Compotes are like homemade fruit jams that simmer together in about 15 minutes. All it entails is some fresh fruit and a bit of sugar. If you want to jazz it up, you can stir in vanilla, spices, herbs, citrus or even a splash of liqueur. The heat and sugar break down the fruit and turn it into a jammy, syrupy wonder that can be used to top anything from toast to ice cream.

The Rhubarb Raspberry Ginger Compote zings with fresh, seasonal flavor, an ideal topping for the Rye Crepes

Rhubarb is a treat that only lasts for a short and fleeting season in spring around here. So I always try and load up as many recipes as I can with the beautifully bitter stalks. The sugars in the compote definitely help mellow out the bitterness but I think it's the addition of the raspberries that really smooth things out. Adding both brightness and sweetness, they accompany the rhubarb delightfully. A bit of fresh ginger brings earthy warmth and rounds out the bittersweet compote.

How to make the Rhubarb Raspberry Ginger Compote

Rhubarb & Ginger — Prep the rhubarb and ginger by chopping the rhubarb into ½" - 1" lengths. Then peel and grate the ginger. I use a spoon to quickly and deftly peel.

Rhubarb Raspberry Ginger Compote ingredients — Prep the rhubarb and ginger by chopping the rhubarb into ½" - 1" lengths. Then peel and grate the ginger. I use a spoon to quickly and deftly peel.

Those 3 opposing flavors combine into a melting pot of vibrancy and explode with juicy, jammy brightness. A little of that piled on the mildly nutty, lacy thin, rye crepes, topped with a dollop of creamy crème fraîche is an experience all should have the joy of basking in. These Rye Crepes with Rhubarb have it all.

Rye crepe stacked — I stack the crepes up in a big pile, tented with foil to keep them warm until it's time to serve.

Adding Rhubarb compote to Rye Crepes — I stack the crepes up in a big pile, tented with foil to keep them warm until it's time to serve.

I didn't set out for these Rye Crepes with Rhubarb Raspberry Ginger Compote to become my favorite breakfast ever but it naturally happened. It's mostly because the bold flavors are so well balanced. Eating something that radiates with a rose colored lens kinda makes you feel like you're glowing from the inside out.

breakfast of Rye Crepes served with Rhubarb Raspberry Compote — I like to finish these Rye Crepes and compote with a little sprinkle of powdered sugar.

Plate of Rye Crepes and Rhubarb Raspberry Ginger Compote and crème fraîche — A couple of dollops of the rich and slightly tangy crème fraîche balances the zippy compote beautifully.

Rye Crepe bite with Rhubarb Raspberry Ginger Compote and crème fraîche — A couple of dollops of the rich and slightly tangy crème fraîche balances the zippy compote beautifully.

More recipes for the love of rhubarb

If you are looking for even more rhubarb recipe inspiration to max out on the short but vibrant season, check out The Best-Ever Rhubarb Recipes from my friends at California Grown!

Rye Crepes with Rhubarb Raspberry Ginger Compote