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.
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.
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 🙂
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:
- 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.
- 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.
- 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”.
- 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.
- Remove rhubarb from heat and add 1 tsp orange zest. Stir to combine and set aside.
- Heat a small non-stick pan or a crepe pan on medium-low. Add a little butter or almond oil to coat.
- Once butter is heated, pour 1 ounce of batter onto the center of pan and immediately swirl the pan to spread evenly.
- Cook crepes for 30 seconds and gently flip. Cook for another 20 seconds and remove to stack on a plate.
- Repeat steps 6 to 8 until all batter is gone.
- Before serving, garnish rhubarb compote with 1 tsp orange zest. Serve it up with fresh brown butter crepes dusted with some powdered sugar.
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?
Comments on this entry are closed.
Delicious! Those flavors are just heavenly.
Great clicks! I particularly like the last one…
Cheers,
Rosa
Rosa — thank you so much! I’m glad you enjoyed the photography 🙂
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
Daniela — thank you and I hope you’d enjoy this recipe 🙂 xo
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
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
Lail — thanks to you, I have a huge craving of visiting Paris. Now!!!
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
I’ve been dreaming of these since I saw your IG…gorgeous!!
Laura (Tutti Dolci) recently posted..chocolate pound cake
Laura — thanks my dear. And now you can make it too! 🙂
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
Lail — totally get it. And now I am craving for a sweet crepe. 😀
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
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 😉
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
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 😉
i’ve never had rhubarb but that looks yummy
xLoveHappyx recently posted..The Body Shop | Lip Butters & Winner
LoveHappy — I’ve never had it before this too. I can’t live without it now 😀
Brown butter crepes!!!! AMAZING!
Rebekka — 😀
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
Amanda — thank you so much. And yes, brown butter has changed my baking palate for good 🙂
Browned butter crepes?! OMG. I think I just fainted.
Amanda @ Once Upon a Recipe recently posted..Easter Feaster Detox | Coconut Oil Granola
Amanda — Should I send over some brown butter so that the whiff would stir you up from all the fainting? 😀
mmmmmmh… this looks amazing! I don´t have the right ingredients atm, but if I did I would start cooking right away! yum yum.
Laura — aww, thank you so much. I hope you get to make this soon. It’s very yummy!
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.
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.
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.
lizzie – strayed from the table recently posted..Asian Grocery Stores, Sunshine Coast
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 🙂
Stunning, as usual. I would love some of these for breakfast right about now!
(: xxx
Gemma @andgeesaid recently posted..A Feast for Crows.
Gemma — thank you and since we are traveling at the moment, this is something I want for breakfast now 🙂
Swoon…
Matt — 😀
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
Ashley — lol, thanks my dear 🙂
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!
Jen — you are so very kind with such sweet compliments. thank you so much my dear friend 🙂 xo
I need those!
Hannah recently posted..Vegan banana bread
Hannah — and me too!
Love Rhubarb also you don’t get them in India just love their color and liked your crepes 🙂
Maria recently posted..Paan Kulfi
Maria — thank you!! and yes, we don’t get rhubarb so easily in Asia.
Lovely recipe. Both the crepes and the rhubarb look scrumptious!
Ina gawne recently posted..BAKED HAM WITH A MANGO LIME BASTING/DIPPING SAUCE
Ina — thank you my dear friend 🙂
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
Dixya — this recipe adapted from alton brown is definitely worth another try!
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
Georgia — thank you so much, friend. I can’t live without rhubarb. It’s just so delish 🙂
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!
Kiersten — definitely give crepes another try with this easy and delish recipe from Alton Brown. So worth it 🙂
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
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.
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……
Lubna — thank you but I think its difficult to get rhubarb in Asia. I hope you get to try it sometime 🙂
Oh my, these sound fabulous! I’ve only used rhubarb when baking, but I will definitely have to give these a try. 🙂
Caroline — thank you so much and I hope you’ll love it!
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
Kankana — thank you! And I want to recreate this with a sweet coconut and mango filing. Yum!!
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
Jessica — thank you so much, my dear friend 🙂
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
Cass — thank you! And yes, rhubarb’s are so pretty!!
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
Monica — thank you but we need to go to Paris!! Stat!!
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
Meghan — thank you so much for the compliments! Adore your blog too 🙂
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
John — so true! I hope we get more rhubarb soon. It’s pretty difficult to find it around here.
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
Juliana — thank you so much my dear friend and hope you are having a great week!
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?
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 🙂
There’s nothing better than a crepe like this! Definitely need to try this soon!
Chung-Ah | Damn Delicious recently posted..Cinnamon Puppy Chow
Chung Ah — thanks a lot my friend! And do let me know how it tastes 🙂
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
Lorraine — thank you so much my dear 🙂
I am loving the color of that compote. Lovely pink!
Charul Ajmera recently posted..My First Award
Charul — thank you so much!
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
Tania — thank you so much my dear 🙂
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
TSM — 🙂
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
Tracy — you don’t really need to. This is my first attempt at crepe making. The recipe is so easy and that definitely helps 🙂
Great use for Rhubarb! So spring-y!
Alyssa (Everyday Maven) recently posted..Farro + Caramelized Onions with Crispy Kale
Alyssa — 🙂
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
Brandon — thank you! and I’m curious about that rhubarb ketchup 😉
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
Jehanne — thank you so much!
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
Sylvie — I agree with you, wholeheartedly 😉
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
YCB — Let me know how it tastes 🙂
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!
Nami | Just One Cookbook recently posted..Grilled Mackerel (Saba Shioyaki) 鯖の塩焼き
Nami — I hope you’d enjoy it just as much, or even more!
I’ve never actually cooked or baked with rhubarb but really want to!
Simply Life recently posted..Vegetable Curry | Chobani GIVEAWAY!!!
Gina — you need too!! now!!
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
TDD — thank you so much. and yes, rhubarbs are way too pretty this time of the year!
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