Crepes with Blueberry Stuffing and Rhubarb Compote
Delight your taste buds with these exquisite Crepes with Blueberry Stuffing and Rhubarb Compote, a perfect harmony of sweet and tangy flavors that are sure to impress. These delicate, golden crepes are filled with a luscious cream cheese and fresh blueberry mixture, offering a creamy and fruity center that melts in your mouth. Topping it off is a beautifully tart rhubarb compote, simmered to perfection with honey and a splash of lemon juice, adding a bright pop of flavor to every bite. Whether you're crafting a weekend brunch or an elegant dessert, this recipe is a showstopper. Garnish with whipped cream and extra blueberries for added flair. Ready in under an hour, these crepes are as simple as they are stunning!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole milk
- 2 Large eggs
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Granulated sugar
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese (softened)
- 1 cup Powdered sugar
- 1 cup Fresh blueberries
- 2 cups Rhubarb (chopped into 1-inch pieces)
- 1 cup Water
- 2 tablespoons Honey
- 1 tablespoon Lemon juice
- Whipped cream (optional, for garnish)
- Extra blueberries (optional, for garnish)
Instructions
In a large mixing bowl, whisk the flour, milk, eggs, melted butter, granulated sugar, and vanilla extract together until the batter is smooth and free of lumps. Let the batter rest for 10-15 minutes.
While the batter is resting, prepare the rhubarb compote. In a medium saucepan, combine the chopped rhubarb, water, honey, and lemon juice. Bring the mixture to a simmer over medium heat, stirring occasionally.
Cook the rhubarb compote for 10-12 minutes, or until the rhubarb is soft and the mixture has thickened slightly. Remove it from heat and let it cool while you prepare the crepes and stuffing.
To make the blueberry stuffing, beat the cream cheese and powdered sugar together in a medium bowl until smooth and fluffy. Gently fold in the fresh blueberries. Set aside.
Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.
Pour about 1/4 cup of the crepe batter into the skillet, tilting it in a circular motion to evenly coat the bottom of the pan. Cook for 1-2 minutes, or until the edges begin to lift and the underside is lightly golden. Carefully flip the crepe and cook for another 30 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter.
To assemble, place a dollop of the blueberry stuffing in the center of each crepe and gently fold or roll them up.
Drizzle the rhubarb compote over the stuffed crepes and garnish with whipped cream and extra blueberries, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 343.3 g | 125% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 218.9 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 909 mg | 70% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2012 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
