Brown Butter Crepes w/ Rhubarb Compote

by Kiran on April 2, 2013 · 101 comments

in Breakfast/Brunch, Desserts

I love discovering unfamiliar produce in the market. Although rhubarb is something many have been feasting for a while now, I’m afraid I can’t share the same enthusiasm.

This is one “party” that I’m definitely late to. Well, better late than never, right?

And I’m so happy to report that we can’t live without rhubarb.

Or crepes. And brown butter. We simply cant.

Brown Butter Crepes with Rhubarb Compote | KiranTarun.com

On the other hand, crepes is something we are pretty familiar with. In fact, we had a gastronomical adventure of tasting our first crepes ever a few years ago in Washington, DC at a cute cafe aptly named Crepe Amour 😉

We had a sweet and savory crepe which I hope to recreate soon. Who could forget the flavors of “Dhaba” — savory crepes that is stuffed with marinated tandoori chicken strips and fixins. We ended on a sweet note and opted for a mango and coconut crepe.

Oh my. Pretty mind-boggling if you ask me.

Brown Butter Crepes with Rhubarb Compote | KiranTarun.com

Onto homemade crepes.

And so, the quest of discovering the unknown begins in the kitchen. And when it comes to experimenting with flour, it’s a painstaking endeavor. By the end of it, the kitchen and I are almost “snowed” in. From sprinkling of powdered sugar to flour all over the place.

Worth every morsel. Just send over a maid and in return, I’d happily hand over some homemade brown butter crepes and fresh rhubarb compote.

You don’t agree? Then go and make it all by yourself. And I promise you — it’s worth every bit mess 🙂

Brown Butter Crepes with Rhubarb Compote | KiranTarun.com

Print This Recipe Print This Recipe

Ingredients:

Crepes — adapted from Alton Brown.

  • 2 tbsp butter
  • 2 tbsp sugar
  • 2 large eggs
  • 3/4 cup reduced fat milk
  • 1/2 cup water
  • 1 tsp vanilla extract
  • 1 cup whole wheat pastry flour
  • Almond oil or butter to coat pan

Rhubarb compote

  • 1/3 cup sugar
  • 2 heaping cups of rhubarb, chopped roughly from 10 stalks.
  • 1/4 cup water
  • 2 tsp orange zest

Directions:

  1. Heat a small non-stick skillet on medium. Once hot, add 2 tbsp butter. Stir to melt and bubble until browned and toasty, about 2 minutes. Remove brown butter from heat to cool.
  2. In a medium bowl, add sugar and eggs. Whisk to combine. Add milk, water and vanilla extract. Whisk until combined, before adding cooled brown butter.
  3. Slowly fold in whole wheat pastry flour into batter. Whisk to combine but avoid over-mixing. Refrigerate batter for at least an hour to “rest”.
  4. Prepare rhubarb by heating a saucepan on medium. Add sugar, chopped rhubarb and water. Stir to combine and cook rhubarb until it thickens for 5 minutes.
  5. Remove rhubarb from heat and add 1 tsp orange zest. Stir to combine and set aside.
  6. Heat a small non-stick pan or a crepe pan on medium-low. Add a little butter or almond oil to coat.
  7. Once butter is heated, pour 1 ounce of batter onto the center of pan and immediately swirl the pan to spread evenly.
  8. Cook crepes for 30 seconds and gently flip. Cook for another 20 seconds and remove to stack on a plate.
  9. Repeat steps 6 to 8 until all batter is gone.
  10. Before serving, garnish rhubarb compote with 1 tsp orange zest. Serve it up with fresh brown butter crepes dusted with some powdered sugar.

 

Brown Butter Crepes with Rhubarb Compote | KiranTarun.com

Out to dust powdered sugar off me. I’m pretty good at making a mess, of myself 😀

Have you tried making crepes from scratch before? What would you prefer: sweet or savory?

 

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{ 100 comments… read them below or add one }

1 Rosa April 2, 2013 at 9:40 AM

Delicious! Those flavors are just heavenly.

Great clicks! I particularly like the last one…

Cheers,

Rosa

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2 Kiran April 5, 2013 at 11:44 PM

Rosa — thank you so much! I’m glad you enjoyed the photography 🙂

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3 Daniela @ FoodrecipesHQ April 2, 2013 at 9:48 AM

You convinced me! I’ll put this recipe in my list of things to cook… soon, next weekend. I just hope I’ll find rhubarb!
Daniela @ FoodrecipesHQ recently posted..Rediscovering Regional Italian Cuisine: Minted Broad Bean Puree

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4 Kiran April 7, 2013 at 11:22 PM

Daniela — thank you and I hope you’d enjoy this recipe 🙂 xo

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5 Mr. & Mrs. P April 2, 2013 at 11:58 AM

We are going to Paris in the summer and one of the things we can wait for are the crepes!! These look phenomenal!!! Love the bright rd rhubarb compote!!
Mr. & Mrs. P recently posted..Easter Blooms

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6 Lail | With A Spin April 2, 2013 at 12:27 PM

I couldn’t help replying to this. I practically lived on crepe on our trip to Paris about 5 years ago. The best ones are the ones by street side.
Lail | With A Spin recently posted..Whole Tilapia – two ways

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7 Kiran April 7, 2013 at 11:34 PM

Lail — thanks to you, I have a huge craving of visiting Paris. Now!!!

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8 Kiran April 7, 2013 at 11:23 PM

Mr & Mrs P. — how lucky! We hope to visit Paris someday and looking forward to your recaps after you return from the trip. Enjoy! xo

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9 Laura (Tutti Dolci) April 2, 2013 at 12:24 PM

I’ve been dreaming of these since I saw your IG…gorgeous!!
Laura (Tutti Dolci) recently posted..chocolate pound cake

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10 Kiran April 7, 2013 at 11:31 PM

Laura — thanks my dear. And now you can make it too! 🙂

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11 Lail | With A Spin April 2, 2013 at 12:25 PM

I am crazy about crepes and love your rhubarb compote. I can have a sweet one with lots of fruits for breakfast, a savory one for lunch and another sweet one as dessert after dinner. You get the picture? I love all kinds.
Lail | With A Spin recently posted..Whole Tilapia – two ways

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12 Kiran April 7, 2013 at 11:34 PM

Lail — totally get it. And now I am craving for a sweet crepe. 😀

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13 Raymund April 2, 2013 at 1:17 PM

This is a nice use for rhubarb, its good we have heaps of them it just grows on our veggie garden but not a vibrantly red as yours
Raymund recently posted..Chicken Chipotle Burger

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14 Kiran April 7, 2013 at 11:36 PM

Raymund — there’s a variety of rhubarb. Some has a very light pink hue, some medium and mine was deep red hues. I’m slightly jealous of your veggie garden 😉

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15 Mary @ Fit and Fed April 2, 2013 at 1:31 PM

I have made crepes, and my family really appreciates them, they seem so fancy! This is a good way to use rhubarb, I’m usually stumped for coming up with something other than the usual rhubarb or strawberry rhubarb dessert, thanks for this idea!
Mary @ Fit and Fed recently posted..Coconut Chia Pudding

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16 Kiran April 7, 2013 at 11:39 PM

Mary — you are welcome and I hope you’d make this recipe soon. And yes, crepes are definitely fancy and it sure did test my patience 😉

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17 xLoveHappyx April 2, 2013 at 1:42 PM

i’ve never had rhubarb but that looks yummy
xLoveHappyx recently posted..The Body Shop | Lip Butters & Winner

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18 Kiran April 7, 2013 at 11:44 PM

LoveHappy — I’ve never had it before this too. I can’t live without it now 😀

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19 Rebekka April 2, 2013 at 1:51 PM

Brown butter crepes!!!! AMAZING!

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20 Kiran April 7, 2013 at 11:45 PM

Rebekka — 😀

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21 Amanda April 2, 2013 at 2:51 PM

Oh wow this looks amazing! I jut recently discovered brown butter and it is absolutely amazing!
Amanda recently posted..Little Lady Little Kitchen Ep 1

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22 Kiran April 7, 2013 at 11:47 PM

Amanda — thank you so much. And yes, brown butter has changed my baking palate for good 🙂

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23 Amanda @ Once Upon a Recipe April 2, 2013 at 3:20 PM

Browned butter crepes?! OMG. I think I just fainted.
Amanda @ Once Upon a Recipe recently posted..Easter Feaster Detox | Coconut Oil Granola

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24 Kiran April 7, 2013 at 11:57 PM

Amanda — Should I send over some brown butter so that the whiff would stir you up from all the fainting? 😀

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25 Laura April 2, 2013 at 4:58 PM

mmmmmmh… this looks amazing! I don´t have the right ingredients atm, but if I did I would start cooking right away! yum yum.

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26 Kiran April 8, 2013 at 1:51 AM

Laura — aww, thank you so much. I hope you get to make this soon. It’s very yummy!

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27 Wizzy April 2, 2013 at 6:02 PM

Wow. Such mouthwatering photos. Rhubarb is not an ingredient available here so I will have to make do with living vicariously through your fab photogapy
Wizzy recently posted..This is why I am not a vegetarian.

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28 Kiran April 10, 2013 at 9:57 AM

Wizzy — thank you so much. It’s a blessing we got some rhubarb in the market this time around. Florida is usually deprived of it.

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29 lizzie - strayed from the table April 2, 2013 at 6:07 PM

I have never made crepes, I use to live with a Swiss man who would always cook them for us. They were perfect every time and his flipping technique was something else. As I don’t live there anymore, I crave them every now and again, though dread the thought of actually trying to make them myself. I will have to muster up the courage. PS I like savoury crepes and the sides to be sweet.
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30 Kiran April 10, 2013 at 10:00 AM

Lizzie — i’ve never attempt at crepes making before this as well. This recipe is so easy and I’m sure you’d be good at it. Give it a shot and let me know how it turns out 🙂

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31 Gemma @andgeesaid April 2, 2013 at 7:08 PM

Stunning, as usual. I would love some of these for breakfast right about now!
(: xxx
Gemma @andgeesaid recently posted..A Feast for Crows.

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32 Kiran April 10, 2013 at 10:06 AM

Gemma — thank you and since we are traveling at the moment, this is something I want for breakfast now 🙂

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33 Matt @ The Athlete's Plate April 2, 2013 at 7:22 PM

Swoon…

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34 Kiran April 10, 2013 at 10:08 AM

Matt — 😀

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35 ashley - baker by nature April 2, 2013 at 11:18 PM

My heart skipped a beat looking at these gorgeous crepes and their bright compote side kick!
ashley – baker by nature recently posted..Whole Wheat Peanut Butter Banana Bread with Chocolate and Peanut Butter Chips

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36 Kiran April 10, 2013 at 10:21 AM

Ashley — lol, thanks my dear 🙂

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37 Jen Laceda | Tartine and Apron Strings April 2, 2013 at 11:45 PM

I love coming over here even just to gaze at your beautiful photos! I love the way you style your food and can never tire with your inventive recipes! These crepes are drool-worthy and worth the mess indeed!

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38 Kiran April 10, 2013 at 10:23 AM

Jen — you are so very kind with such sweet compliments. thank you so much my dear friend 🙂 xo

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39 Hannah April 3, 2013 at 3:08 AM

I need those!
Hannah recently posted..Vegan banana bread

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40 Kiran April 10, 2013 at 10:40 AM

Hannah — and me too!

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41 Maria April 3, 2013 at 5:32 AM

Love Rhubarb also you don’t get them in India just love their color and liked your crepes 🙂
Maria recently posted..Paan Kulfi

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42 Kiran April 10, 2013 at 10:42 AM

Maria — thank you!! and yes, we don’t get rhubarb so easily in Asia.

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43 Ina gawne April 3, 2013 at 8:58 AM

Lovely recipe. Both the crepes and the rhubarb look scrumptious!
Ina gawne recently posted..BAKED HAM WITH A MANGO LIME BASTING/DIPPING SAUCE

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44 Kiran April 10, 2013 at 10:45 AM

Ina — thank you my dear friend 🙂

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45 dixya@food, pleasure, and health April 3, 2013 at 12:06 PM

I still havent made to rhubarb party – after this compote I feel like I should, like right now! I love crepes but every time i make at home, its not the same.
dixya@food, pleasure, and health recently posted..Toasted Coconut Donuts

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46 Kiran April 10, 2013 at 10:59 AM

Dixya — this recipe adapted from alton brown is definitely worth another try!

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47 Georgia @ The Comfort of Cooking April 3, 2013 at 12:32 PM

These crepes look fabulous, Kiran! I bet the flavor is just out of this world. I like mine with a little fresh fruit compote too – usually strawberry or raspberry, but rhubarb sounds great! Thanks for sharing.
Georgia @ The Comfort of Cooking recently posted..Restaurant Style Salsa

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48 Kiran April 10, 2013 at 11:12 AM

Georgia — thank you so much, friend. I can’t live without rhubarb. It’s just so delish 🙂

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49 Kiersten @ Oh My Veggies April 3, 2013 at 12:32 PM

I have such trouble making my own crepes, but this recipe makes me want to give them another try–these crepes are beautiful!
Kiersten @ Oh My Veggies recently posted..Introducing the Oh My Veggies Marketplace!

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50 Kiran April 10, 2013 at 11:13 AM

Kiersten — definitely give crepes another try with this easy and delish recipe from Alton Brown. So worth it 🙂

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51 fabiola@notjustbaked April 3, 2013 at 1:03 PM

I too have not used this fruit too much if at all until this last year in Culinary school. But it is so popular here in the Northwest, seeing as it pops up before strawberries here. I actually have a recipe I am working on using it, but I never thought to do crepes. It is sooo pretty, I am obsessed with the color you got using it!
fabiola@notjustbaked recently posted..Sweet and Sour Cabbage

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52 Kiran April 10, 2013 at 11:30 AM

Fabiola — thanks a lot my dear. Rhubarb is definitely one of my favorites these days. And the deep color comes from different tones of rhubarb stalks.

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53 Lubna Karim April 3, 2013 at 1:37 PM

Rhubarb is something which I never tasted and something which I want to taste…..the color of it is so attractive…..I too love crepes….these look delish……

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54 Kiran April 10, 2013 at 11:44 AM

Lubna — thank you but I think its difficult to get rhubarb in Asia. I hope you get to try it sometime 🙂

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55 Caroline April 3, 2013 at 1:38 PM

Oh my, these sound fabulous! I’ve only used rhubarb when baking, but I will definitely have to give these a try. 🙂

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56 Kiran April 10, 2013 at 12:11 PM

Caroline — thank you so much and I hope you’ll love it!

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57 Kankana April 3, 2013 at 2:15 PM

I love savory crepe with any kind of fish filling! But I remember the sweet crepe that I had in Bangkok and have been thinking of recreating it for a while now. I really should get that off my list soon! Yours look really nice.
Kankana recently posted..Fruit and Nut Coffee Cake

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58 Kiran April 10, 2013 at 12:19 PM

Kankana — thank you! And I want to recreate this with a sweet coconut and mango filing. Yum!!

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59 Kitchen Belleicious April 3, 2013 at 2:52 PM

I love crepes and nothing is better with them than butter- brown butter that is! Just delicious looking my friend
Kitchen Belleicious recently posted..Roasted Corn, Edamame and Black Bean Burger

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60 Kiran April 10, 2013 at 1:08 PM

Jessica — thank you so much, my dear friend 🙂

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61 Cass @foodmyfriend April 3, 2013 at 7:27 PM

Look at those colours! So vibrant. The last rhubarb I cooked with was yellow. So damn pretty!
Cass @foodmyfriend recently posted..Roasted Hazelnut and Caramel Slice

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62 Kiran April 10, 2013 at 1:17 PM

Cass — thank you! And yes, rhubarb’s are so pretty!!

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63 Monica April 3, 2013 at 8:31 PM

Like most people, I adore crepes! We went to Paris last Spring and those crepes from the street corner were the best treats. As for rhubarb though, I’ve still yet to get on that bandwagon but if anything would persuade me, it’d be these photos. Looks amazing! I’m happy just looking at it (though it’d be even better if I could get a taste because I’m sure it’s delicious! : )
Monica recently posted..Everyday food…a pad thai recipe

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64 Kiran April 10, 2013 at 1:22 PM

Monica — thank you but we need to go to Paris!! Stat!!

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65 Meghan April 3, 2013 at 8:45 PM

Great recipe! I adore rhubarb and anything involving brown butter makes me swoon. The crepes look perfect! Thanks for stopping by the other day, too! Cannot believe this is my first time over here – you have a beautiful site, Kiran!
Meghan recently posted..Bunny Butt Cupcakes

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66 Kiran April 10, 2013 at 1:23 PM

Meghan — thank you so much for the compliments! Adore your blog too 🙂

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67 john@kitchenriffs April 3, 2013 at 10:35 PM

Rhubarb is so tasty, isn’t it? Such a great flavor. And this recipe is perfect for it! I’ve never tried in in crepes of any kind, and the idea of brown butter crepes is magic! Really good stuff – thanks so much.
john@kitchenriffs recently posted..The Algonquin Cocktail

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68 Kiran April 10, 2013 at 1:25 PM

John — so true! I hope we get more rhubarb soon. It’s pretty difficult to find it around here.

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69 Juliana April 3, 2013 at 10:39 PM

Love the idea of browned butter in the crepe batter…looks delicious with rhubarb compote.
Enjoy your week Kiran 🙂
Juliana recently posted..Ground Beef with Soft Polenta

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70 Kiran April 10, 2013 at 1:36 PM

Juliana — thank you so much my dear friend and hope you are having a great week!

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71 Sunnie@moderngirlnutrition April 3, 2013 at 11:25 PM

Fancy! I thought this was going to be a compicated recipe with the compote, but it’s actually pretty easy 🙂 Thanks for sharing – definitely bookmarked it!
Sunnie@moderngirlnutrition recently posted..WIAW-What Was I Thinking?

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72 Kiran April 10, 2013 at 1:38 PM

Sunnie — I had a preconceived notion about how complicated some desserts can be. This is definitely not one of them. Let me know how it tastes 🙂

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73 Chung-Ah | Damn Delicious April 4, 2013 at 1:41 AM

There’s nothing better than a crepe like this! Definitely need to try this soon!
Chung-Ah | Damn Delicious recently posted..Cinnamon Puppy Chow

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74 Kiran April 10, 2013 at 1:46 PM

Chung Ah — thanks a lot my friend! And do let me know how it tastes 🙂

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75 Lorraine @ Not Quite Nigella April 4, 2013 at 2:57 AM

Your crepes look for perfect and lacy thin! I adore them and love sweet or savoury fillings 😀
Lorraine @ Not Quite Nigella recently posted..Mataderos Market & A Fuudis Tour, Buenos Aires

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76 Kiran April 10, 2013 at 1:48 PM

Lorraine — thank you so much my dear 🙂

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77 Charul Ajmera April 4, 2013 at 6:02 AM

I am loving the color of that compote. Lovely pink!
Charul Ajmera recently posted..My First Award

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78 Kiran April 10, 2013 at 1:56 PM

Charul — thank you so much!

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79 tania@mykitchenstories.com.au April 4, 2013 at 6:16 AM

Yes I am sure it is completely worth the mess. Beautiful colour and deliciously fine looking crepes
tania@mykitchenstories.com.au recently posted..In my Kitchen April 2013 & Banana Pancakes with Coconut Caramel

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80 Kiran April 10, 2013 at 2:03 PM

Tania — thank you so much my dear 🙂

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81 The Squishy Monster April 4, 2013 at 11:42 AM

OMG this is win-win! What a looooovely thing and that compote is just such a bright and pretty color!!
The Squishy Monster recently posted..Weekend Bits + Easter

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82 Kiran April 10, 2013 at 3:09 PM

TSM — 🙂

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83 tracy @http://peanutbutterandonion.wordpress.com/ April 4, 2013 at 2:03 PM

I need to learn how to make crepes, just to make this !
tracy @http://peanutbutterandonion.wordpress.com/ recently posted..Roasted Red Pepper , Caramelized onions and Sausage Pizza

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84 Kiran April 10, 2013 at 3:10 PM

Tracy — you don’t really need to. This is my first attempt at crepe making. The recipe is so easy and that definitely helps 🙂

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85 Alyssa (Everyday Maven) April 4, 2013 at 5:51 PM

Great use for Rhubarb! So spring-y!
Alyssa (Everyday Maven) recently posted..Farro + Caramelized Onions with Crispy Kale

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86 Kiran April 10, 2013 at 3:22 PM

Alyssa — 🙂

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87 Brandon @ Kitchen Konfidence April 4, 2013 at 7:04 PM

Wow, that compote looks super vibrant! I love rhubarb season. Last year I made rhubarb cupcakes. This year I want to experiment in the savory realm – rhubarb ketchup perhaps?
Brandon @ Kitchen Konfidence recently posted..How to Grind Meat in a Food Processor

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88 Kiran April 10, 2013 at 3:39 PM

Brandon — thank you! and I’m curious about that rhubarb ketchup 😉

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89 jehanne@thecookingdoctor April 4, 2013 at 11:42 PM

wow, what can I say..brown butter is my fav..the rhubarb compote looks delicious!
jehanne@thecookingdoctor recently posted..BBC Good Food Asia April 2013: Tomatoes

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90 Kiran April 10, 2013 at 3:41 PM

Jehanne — thank you so much!

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91 Sylvie @ Gourmande in the Kitchen April 5, 2013 at 9:37 PM

I’ll take my crepes savory or sweet, or better yet one of each!
Sylvie @ Gourmande in the Kitchen recently posted..Carpaccio of Watermelon Radishes with Arugula and Citrus Avocado Dressing

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92 Kiran April 10, 2013 at 3:42 PM

Sylvie — I agree with you, wholeheartedly 😉

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93 Your Cookery Book April 7, 2013 at 7:47 PM

I was wondering other day what to make from rhubarb when We were having rhubarb trifle dessert. Definately give it a go to this recipe. Thanks 🙂
Your Cookery Book recently posted..Chicken Curry With Coconut Milk Recipe

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94 Kiran April 10, 2013 at 3:50 PM

YCB — Let me know how it tastes 🙂

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95 Nami | Just One Cookbook April 8, 2013 at 9:30 PM

I always put almond oil in waffles, but somehow didn’t think of adding it in crepes! I should try your crepe recipes. Lately I’ve been trying everyone’s crepe recipes for fun to see which one my family loves. Yours will be next! Rhubarb compote is so pretty!
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96 Kiran April 10, 2013 at 3:52 PM

Nami — I hope you’d enjoy it just as much, or even more!

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97 Simply Life April 11, 2013 at 9:16 PM

I’ve never actually cooked or baked with rhubarb but really want to!
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98 Kiran April 14, 2013 at 6:28 PM

Gina — you need too!! now!!

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99 The Duo Dishes April 12, 2013 at 12:21 AM

Spring’s rhubarb is coming in, and it’s so pretty to see. We caught glimpses of someone’s stalks popping up in her yard last week. Your crepes look fantastic! Did someone say breakfast is ready?
The Duo Dishes recently posted..Tonya’s Guest Test Kitchen

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100 Kiran April 14, 2013 at 6:41 PM

TDD — thank you so much. and yes, rhubarbs are way too pretty this time of the year!

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