Best 7 Crepes With Blueberry Stuffing And Rhubarb Compote Recipes

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In the realm of culinary artistry, where flavors dance and aromas tantalize the senses, there exists a dish that captures the essence of pure delight: crepes with blueberry stuffing and rhubarb compote. This gastronomic masterpiece is an exquisite fusion of delicate textures and vibrant flavors that will transport you to a realm of culinary bliss. Whether you are a seasoned chef seeking inspiration or a home cook looking to impress your loved ones, this article will guide you on a delectable journey as we explore the secrets behind crafting this irresistible dish. From selecting the finest ingredients to mastering the art of creating the perfect crepe, each step will be carefully unveiled, ensuring that you can recreate this culinary masterpiece in the comfort of your own kitchen.

Let's cook with our recipes!

STRAWBERRY-RHUBARB COMPOTE



Strawberry-Rhubarb Compote image

Strawberries and rhubarb make the perfect fruit pairing! This compote will liven up yogurt, oatmeal, scones, and ice cream and makes the most delicious topping for crepes! Try and find rhubarb stalks that are smaller in size as they are less tough.

Provided by France C

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 4

2 cups chopped fresh strawberries
2 cups chopped rhubarb
⅓ cup brown sugar
⅛ teaspoon salt

Steps:

  • Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
  • Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 20.3 mg, Sugar 5.6 g

RHUBARB AND BLUEBERRY COMPOTE



Rhubarb and Blueberry Compote image

A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.

Provided by Sherona

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

10 stalks rhubarb, peeled and chopped
1 cup white sugar
1 cup frozen blueberries
1 teaspoon vanilla extract
1 cinnamon stick
water to cover

Steps:

  • Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
  • Cool compote in the refrigerator until thickened, about 30 minutes.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 28.2 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 3.5 mg, Sugar 25.8 g

BLUEBERRY COMPOTE FOR CREPES



Blueberry Compote for Crepes image

Provided by Food Network

Categories     dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

2 cups blueberries
1/4 cup sugar
1/4 cup water
12 crepes, room temperature

Steps:

  • In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through.
  • Spoon warm compote into crepes. Drizzle with maple syrup and dollop with sweetened whipped cream. Garnish with additional blueberries.

CRêPES WITH BLUEBERRY COULIS (CREPES)



Crêpes With Blueberry Coulis (Crepes) image

The Culinary Institute of America's Cheese-filled Crêpes with Blueberry Coulis (sauce) is a treat you 'll remember for years to come. Although traditionally eaten in the morning, crepes can be served as a light snack, impressive brunch item, or mouth-watering dessert. To save time, prepare the cheese filling, blueberry coulis, and crêpes in advance and store them in the refrigerator until you're ready to assemble. Prepared crêpes should be stacked between sheets of parchment or waxed paper, wrapped in plastic wrap, and refrigerated. You can also freeze crêpes for a later date; just remember to thaw them before filling and folding.

Provided by NcMysteryShopper

Categories     Breakfast

Time 50m

Yield 12 crepes, 6 serving(s)

Number Of Ingredients 16

1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
low-fat milk
1 tablespoon unsalted butter, melted
1/4 teaspoon vanilla extract
melted unsalted butter, for greasing and drizzling
2 cups cottage cheese
1 (3 ounce) package cream cheese
2 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract
1 lb fresh blueberries (3 1/2 cups) or 1 lb frozen blueberries (3 1/2 cups)
3/4-1 cup sugar
1 -2 tablespoon fresh lemon juice

Steps:

  • To make the crêpe batter, sift the flour, sugar, and salt into a bowl and set aside; Combine the egg, milk, butter, and vanilla extract in another bowl and stir until smooth; Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter; Let the batter rest for 30 minutes in the refrigerator; (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours).
  • Heat a crêpe pan or small skillet over medium heat; Brush the pan with melted butter; Pour a scant ¼ cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom; Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes; Use a thin metal or heatproof rubber spatula to loosen the crêpe, and turn it over; Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more; Stack the crêpes between layers of parchment or waxed paper as you cook.
  • To make the cheese filling, purée the cottage cheese and cream cheese in a blender until very smooth; Transfer to a bowl and stir in the sugar, egg, and vanilla extract by hand; Keep refrigerated until you are ready to finish the crêpes.
  • Combine the blueberries, ¾ cup of the sugar, and one tablespoon of the lemon juice in a saucepan and bring to a simmer over medium heat; Simmer until the sugar has dissolved, about 10 minutes; Taste the mixture and, if necessary, add more sugar; Continue to heat until any additional sugar is dissolved; Strain the coulis through a fine-mesh sieve (Makes 2 Cups).
  • After straining, place the coulis in a clean saucepan and bring to a simmer; Make a slurry by blending 2 teaspoons cornstarch with 2 teaspoons cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce.
  • Preheat the oven to 400 degrees F; Lightly brush a medium baking dish with melted butter.
  • Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe; Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up; Place the crêpes seam side down in the prepared baking dish; Drizzle with melted butter and bake until very hot, 8-10 minutes.
  • Serve immediately, 2 crêpes per serving, with warm blueberry coulis.

CREPES WITH BLUEBERRY COMPOTE RECIPE BY TASTY



Crepes With Blueberry Compote Recipe by Tasty image

Here's what you need: flour, milk, eggs, sugar, butter, lemon juice, salt, frozen blueberry, sugar, water, lemon juice, lemon, whipped cream, blueberry, powdered sugar, lemon zest

Provided by Jennifer Stalcup

Categories     Desserts

Time 30m

Yield 8 servings

Number Of Ingredients 16

1 cup flour
1 ¼ cups milk
3 eggs
2 tablespoons sugar
2 tablespoons butter
2 tablespoons lemon juice
½ teaspoon salt
1 cup frozen blueberry
1 cup sugar
1 tablespoon water
1 tablespoon lemon juice
1 lemon, zested
whipped cream
blueberry
powdered sugar
lemon zest

Steps:

  • In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
  • While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
  • To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add ¼ of the batter. Quickly lift the pan and swirl to the edges, making a circle.
  • Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
  • To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
  • Serve.

Nutrition Facts : Calories 232 calories, Carbohydrate 39 grams, Fat 6 grams, Fiber 1 gram, Protein 6 grams, Sugar 23 grams

STRAWBERRY RHUBARB CREPES



Strawberry Rhubarb Crepes image

"A strawberry fan makes a lovely garnish for this spring dessert," says Susan McDonald, Germantown, Tennessee. "It's ideal for a special brunch.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 18

2 large eggs
1 cup whole milk
1 tablespoon butter, melted
1/2 cup all-purpose flour
1/8 teaspoon salt
Dash ground nutmeg
Dash ground cinnamon
FILLING:
3/4 cup sugar
1/3 cup cornstarch
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1 cup orange juice
2 tablespoons grated orange zest
1-1/2 teaspoons lemon juice
3 cups chopped fresh rhubarb
3 cups halved fresh strawberries
Whipped cream

Steps:

  • In a small bowl, beat the eggs, milk and butter. Combine the flour, salt, nutmeg and cinnamon; add to egg mixture. Cover and refrigerate for 30 minutes., Meanwhile, in a large saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the orange juice, orange zest and lemon juice; stir in rhubarb and strawberries. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender, stirring occasionally. Set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between., To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream.,

Nutrition Facts :

CREPES WITH BLUEBERRY STUFFING AND RHUBARB COMPOTE



Crepes With Blueberry Stuffing and Rhubarb Compote image

Another recipe we found hand written and don't know the origins of. It includes a smear of orange marmalade which is a nice surprise upon cutting open the crepes.

Provided by 2Bleu

Categories     Breakfast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

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)

Steps:

  • CREPES: Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes.
  • 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.
  • 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.
  • 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.
  • BLUEBERRY STUFFING: In a bowl, gently fold together the blueberries, maple sugar and sour cream.
  • 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.
  • 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.

Nutrition Facts : Calories 305.9, Fat 9.4, SaturatedFat 5, Cholesterol 125.9, Sodium 385.9, Carbohydrate 48.9, Fiber 2.5, Sugar 28.8, Protein 7.8

Tips:

- When making the crepe batter, make sure the ingredients are well combined and there are no lumps. A blender or food processor can be helpful for this. - Let the crepe batter rest for at least 30 minutes before cooking. This will allow the flour to absorb the liquid and the gluten to relax, resulting in more tender crepes. - Use a non-stick pan or griddle for cooking the crepes. This will prevent them from sticking and make them easier to flip. - Heat the pan or griddle over medium heat before adding the batter. If the pan is too hot, the crepes will cook too quickly and may burn. - Pour a thin layer of batter into the pan or griddle for each crepe. The crepe should be about 6-8 inches in diameter. - Cook the crepe for 1-2 minutes per side, or until it is golden brown. - Flip the crepe carefully to avoid tearing it. - Keep the cooked crepes warm in a covered dish until ready to serve. - For the blueberry stuffing, use fresh blueberries for the best flavor. - If fresh blueberries are not available, frozen blueberries can be used. Thaw them before using. - Add sugar and lemon juice to the blueberries to taste. - For the rhubarb compote, use fresh rhubarb for the best flavor. - If fresh rhubarb is not available, frozen rhubarb can be used. Thaw it before using. - Add sugar and lemon juice to the rhubarb to taste. - Simmer the rhubarb compote for 10-15 minutes, or until the rhubarb is tender. - Serve the crepes with the blueberry stuffing and rhubarb compote immediately.

Conclusion:

Crepes with Blueberry Stuffing and Rhubarb Compote is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. The crepes are light and fluffy, and the blueberry stuffing and rhubarb compote are a perfect combination of sweet and tart. This dish is sure to please everyone at your table.

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