Crepes With Blueberry Stuffing And Rhubarb Compote

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 eggs
• 1/2 cup 2% low-fat milk
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup flour
• 1 tablespoon butter
• 1 cup blueberries
• 1 tablespoon maple syrup
• 1/2 cup light sour cream
• 2 cups fresh rhubarb
• 2 tablespoons frozen orange juice concentrate
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon orange marmalade (for filling)
• 4 fresh mint leaves (for garnish)

Recipe

• 1 crepes: whisk the eggs and milk together in a bowl. whisk in the salt, sugar, and flour. set aside for 30 minutes.
• 2 melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat. when it foams, pour or ladle in about 2 tablespoons of batter.
• 3 lift and swirl the pan so the batter coats the bottom. set pan on the burner and cook just until set and the underside is lightly browned.
• 4 using a spatula or your fingers, flip and cook until the other side is lightly browned. transfer to a plate and continue with remaining batter.
• 5 blueberry stuffing: in a bowl, gently fold together the blueberries, maple sugar and sour cream.
• 6 rhubarb compote: place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens.
• 7 to serve: place the crepes on a platter and smear with marmalade. place a spoonful of the blueberry filling down the center and roll up the crepe. repeat with remaining crepes. top off with some rhubarb compote and mint.