Buckwheat flour gives these whole-grain crepes a nutty flavor and makes this dessert naturally gluten-free. Stuffed with lightly spiced, cooked rhubarb and fresh strawberries, the crepes are a head-turner when they get a drizzle of white chocolate sauce.

Steven Satterfield
Source: EatingWell Magazine, May/June 2018
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Ingredients

Crepes
Rhubarb Compote
White Chocolate Sauce
Strawberries

Directions

Instructions Checklist
  • To prepare crepe batter: Whisk flour, 1 cup milk, water, egg whites, butter and 1/2 teaspoon salt in a medium bowl. Cover and refrigerate for at least 2 hours and up to 6 hours.

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  • To prepare compote: Combine rhubarb, 1/3 cup sugar, nutmeg and salt in a large skillet. Let stand for 10 minutes. Add orange zest and juice. Cook over medium heat until tender, 2 minutes for frozen thawed and 5 to 7 minutes for fresh. Remove from heat. Using a slotted spoon, transfer the rhubarb to a medium bowl, leaving the liquid in the pan. Cook the liquid over medium-high heat, stirring often, until it's a syrupy glaze, 1 to 4 minutes. Add to the rhubarb and refrigerate.

  • To prepare sauce: Heat cream, milk, white chocolate and salt in a medium saucepan over medium-low heat. Bring to a simmer, stirring frequently. When the cream starts to expand and rise, remove from heat. Whisk egg yolks in a small heatproof bowl, then whisk in 1/3 cup of the hot cream mixture. Scrape the egg mixture back into the pan and return to low heat. Cook, stirring constantly, until the mixture thickens slightly, 1 to 2 minutes. Pour through a fine-mesh sieve into a medium bowl and refrigerate.

  • To prepare strawberries: Combine berries, sugar and lemon juice in a bowl. Set aside.

  • To prepare crepes: Coat a medium cast-iron skillet, nonstick skillet or crepe pan with cooking spray and heat over medium-low heat for 5 minutes. Whisk the batter. Pour 1/3 cup batter into the hot pan, rotating to distribute it evenly. Cook until set in the center (when you lightly touch it, no batter comes off), 1 to 3 minutes. Transfer to a baking sheet. Repeat with the remaining batter to make 8 crepes.

  • To assemble: Place a crepe on a cutting board, browned-side down. Spread with a generous 1 tablespoon each sauce and rhubarb. Top with 3 tablespoons strawberries. Place a second crepe on top, browned-side up. Cut into halves or triangles. Repeat with the remaining crepes, sauce, rhubarb and berries. Serve topped with mint, if desired, and any remaining fillings.

Tips

Tips: Buckwheat flour is made by grinding whole-grain buckwheat. (The little black specks you see in it are from the ground seed hull.) This rich, gluten-free flour comes in light and dark versions, akin to white and regular whole-wheat flour. The darker flour has a bolder, nuttier flavor.

To make ahead: Refrigerate crepe batter (Step 1) for up to 6 hours. Refrigerate compote (Step 2) and sauce (Step 3) separately for up to 1 day.

Nutrition Facts

294.8 calories; protein 7.1g 14% DV; carbohydrates 35.4g 11% DV; exchange other carbs 2.5; dietary fiber 3.2g 13% DV; sugars 22.2g; fat 15g 23% DV; saturated fat 8.6g 43% DV; cholesterol 75.9mg 25% DV; vitamin a iu 466.1IU 9% DV; vitamin c 37.2mg 62% DV; folate 34.8mcg 9% DV; calcium 120.7mg 12% DV; iron 1.1mg 6% DV; magnesium 56.9mg 20% DV; potassium 389.2mg 11% DV; sodium 212.2mg 9% DV; added sugar 15g.