Rye Crepes with Honeyed Rhubarb

Rye Crepes with Honeyed Rhubarb

The earthy flavour of rye pairs well with the bright, tart honeyed rhubarb in this recipe.

Crepe Ingredients:

1 cup whole grain rye flour

4 eggs

1 1/4 cups milk

2 Tbsp melted butter

Crepe Method:

Measure rye flour into a medium sized bowl. In a small bowl, whisk together eggs, milk and butter until combined. Add to flour and whisk to remove lumps.

Heat a skillet over medium heat. Add a small amount of oil or butter and add 1/4 cup batter. Lift pan off heat and tip in a circular motion to spread a thin layer of batter over the entire base of the skillet. Return to heat and cook until edges of crepe begin to lift off the pan. Using a spatula, flip the crepe and cook the other side briefly, for approximately 10 seconds. Lift crepe onto a plate and repeat with the remaining batter. 


Honeyed Rhubarb Ingredients:

2 cups of rhubarb, sliced

1 Tbsp water

1/4  - 1/2 cup honey

Honeyed Rhubarb Method:

Add sliced rhubarb and water to a small saucepan and cook, covered, over medium heat until rhubarb begins to soften. Add honey and stir to combine. Additional water or honey can be added to adjust the consistency and sweetness to your liking.

Serve crepes topped with honeyed rhubarb. We also enjoyed whipped cream on top with a pinch of cardamom.

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