Brown Butter Crepes w/ Rhubarb Compote

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.