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Whole Wheat Crêpes with Rhubarb Sauce

In the vegetable garden one of the first signs of spring is the appearance of rhubarb. Its tart flavour makes an excellent sauce to complement these cream-filled whole wheat crêpes.

Course Desserts & Sweets
Prep. Time 30 mins
Cooking Time 25 mins
Refrigeration Time 1 hr
Yields 30 crêpes

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

Crêpes:

4 eggs

1/4 tsp (1 ml) salt

1 cup (250 ml) whole wheat flour

1 cup (250 ml) all-purpose flour

2 1/4 cups (560 ml) milk

1/4 cup (60 ml) butter, melted

1 tbsp (15 ml) sugar

Rhubarb Sauce:

2 cups (500 ml) rhubarb, sliced

1 cup (250 ml) sugar

1 tbsp (15 ml) water

1 tsp (5 ml) orange rind, grated

1 cup (250 ml) whipping cream (for filling)

Instructions

Crêpes:
Whirl all ingredients together in blender for about 1 min. Scrape down sides; blend 15 seconds more. Refrigerate at least 1 hour.

Bake in traditional crêpe pan or in electric crêpe-maker. Crêpes may be frozen for future use.

Rhubarb Sauce:
Mix ingredients in saucepan; simmer 10 min. Cool. Serve crêpes filled with whipped cream. Spoon rhubarb sauce over top.
Yields : 6-1/2 cups (375 mL)

View the comments for this recipe and share one of your own!

Nutritional Info

Per serving

Energy: 122 Calories
Protein: 5 g
Carbohydrate: 15 g
Fat: 5 g
Fibre: 1.2 g
Sodium: 67 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 5 % / 58 mg
Selenium: 28 %
Vitamin B12: 18 %
Vitamin D: 13 %
Folate: 12 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca

Sandi T.
September 20th, 2010

Cut calories by substituting Egg Creations for whole eggs (4 eggs=1 cup), and Splenda for sugar. Increase protein by substituting soy flour (2 Tbsp) and increase fiber by adding wheat bran (2 Tbsp), in place of the flour. Use PAM non-stick spray instead of butter. A smal pan is helpful, to swirl the thin batter quickly around the bottom. For toppings, Torani or DaVinci syrups or Walden Farms calorie-free products are very helpful, too!