Description
These Rye Crepes with Rhubarb Raspberry Ginger Compote feature paper thin, lacy edged, sweet & nutty crepes, stuffed with a jammy & vibrantly flavored compote.
Ingredients
Units
Rye Crepes
- 2 tablespoons butter (+ 2 more tablespoons for the pan)
- 1/2 cup rye flour
- 1/2 cup all purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 1/4 cup whole milk
- 1/2 teaspoon pure vanilla extract
Rhubarb Raspberry Ginger Compote
- 4 cups rhubarb (- chopped into 1/2" - 1" lengths)
- 3/4 cup granulated sugar
- 1 tablespoon fresh ginger (- finely grated or chopped)
- 3/4 cup fresh raspberries
- 1/2 cup crème fraîche to serve (- optional)
Instructions
Rhubarb Raspberry Ginger Compote
- Combine chopped rhubarb, raspberries, ginger and sugar in a medium saucepan over medium-low to low heat. Simmer for 15-20 minutes until the sugar has dissolved and the fruit starts to break down, stirring every so often.
- The juices should begin to thicken and it will start to look like jam. The longer the compote simmers, the thicker it will become. If you want a more syrupy compote, remove from the heat earlier while it's still a little runny. For a thicker, more spreadable compote, simmer a little longer. One you've reached your desired thickness, remove from heat and set aside.
Rye Crepes
- Melt or brown 2 tablespoons of butter and set aside to cool.
- Combine eggs, milk, sugar, melted and cooled butter and vanilla in a blender. Blend on medium-high for a few minutes, until smooth and frothy.
- Add the flours and salt and blend just to combine. Cover batter and chill at least 1 hour up to 2 days.
- Heat a medium nonstick skillet over medium-high, then brush with a bit of remaining butter. Ladle about ¼ - 1/3 cup of the batter into skillet and swirl to evenly coat the bottom of the pan.
- Cook the crepe until bubbles form on the surface and the edges are golden, lacy and crisp, about 3 minutes.
- Slide a spatula underneath the crepe to loosen and carefully flip over. Cook on the other side until a few brown spots appear, about 30 seconds to 1 minute, then transfer to a plate.
- Tent with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.
- Serve with the compote, powdered sugar and some fresh and tangy crème fraîche.