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Orange Crépes with Roasted Rhubarb Sauce
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Orange Crêpes with Roasted Rhubarb Sauce

Course Breakfast

Ingredients

Crêpes

  • 1 cup all-purpose flour
  • 1 ½ cups milk
  • 2 large eggs
  • 3 tbsp raw sugar
  • pinch of salt
  • 2 tbsp butter melted
  • 2 tsp orange zest, grated
  • 1 tsp vanilla
  • softened butter for cooking

Roasted Rhubarb Sauce

  • ½ cup Medjool dates, chopped
  • 2 tsp orange zest, grated
  • 1 tsp vanilla extract
  • 2 tbsp honey divided
  • 3 rhubarb stalks (about ¾ lb), cut into 2” pieces
  • ¼ tsp ground cinnamon
  • 1 ⅓ cups plain nonfat Greek yogurt

Instructions

For the Crêpes

  • In a bowl whisk together flour, milk, eggs, sugar, salt, melted butter, orange zest and vanilla until smooth.
  • Heat a medium 9 inch skillet over medium heat. When hot, brush with a little softened butter.
  • Pour ¼ cup of batter into the center of the pan.
  • Tilt the skillet to spread the batter evenly until it covers the bottom of the skillet.
Return pan to heat and cook for about 45 seconds.
  • Use a spatula to gently flip the crêpe and cook another 30 seconds until golden.
  • Remove from the skillet and place on a plate.
  • Cover to keep warm and repeat with remaining batter.

Roasted Rhubarb Sauce

  • Preheat oven to 350°F.
  • Bring dates, orange zest, vanilla, 1 tbsp honey and 1 cup water to a boil in a small saucepan, reduce heat, and simmer gently until dates are very soft and liquid is reduced by half, 8–10 minutes.
  • Place rhubarb in a small baking dish and toss with cinnamon and date mixture. Roast, turning halfway through, until rhubarb is tender but not falling apart, 25–30 minutes.
  • At this point the rhubarb can be served over yogurt mixed with the remaining 1 tbsp honey, or over a stack of crepes or pancakes. Inspired by Alison Roman.