Roasted Blueberry and Rhubarb Crepes with Honey and Butter
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 2 1x
Ingredients
Scale
- Filling:
- 1 cup diced rhubarb
- 1 cup blueberries
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- Crepes:
- 1/4 cup whole wheat pastry flour
- 1/8 teaspoon salt
- 1 egg
- 1/4 cup + 2 tablespoons milk
- 1 tablespoon butter, melted
- Topping:
- honey
- butter
- greek yogurt
- whipping cream
- ice cream
Instructions
- Preheat oven to 400˚. In a bowl, toss together blueberries, rhubarb, honey, and cinnamon. Place on parchment and roast until soft, 15-20 minutes. Remove from oven and lightly mash.
- Whisk together flour, salt, eggs, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with butter. Place a scant 1/4 cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds. Place done crepes on a piece of parchment paper (be sure not to fully stack crepes.)
- To serve, smear roasted fruit mixture in crepes and serve with favorite toppings (these had honey and butter on top!)
Notes
*Recipe makes roughly four crepes, perfect for two people! If you are grilling out, toss the fruit mixture in some aluminum foil and place on grill until done.
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