Australian Natural Health Magazine - Nourish

Ingredients (makes 12 thin crepes)

Crepes

• 250 g plain flour
• Pinch of salt
• 1 ½ tsp sugar
• 3 eggs
• 250 ml milk
• 120 ml water
• 60 g butter, melted

Rhubarb and orange puree

• 1 bunch rhubarb, leaves removed
• ½ cup demerara sugar
• 2 tbsp of water
• 1 tbsp plain flour
• 1 tbsp orange zest
• 2 tbsp orange juice
• 1 tbsp butter
• Icing sugar for dusting (optional)
• Strips of orange zest for garnish

Method
In a large mixing bowl, sift flour and add the salt and sugar. Make a well.

Break eggs into the well and add milk, water and melted butter. Whisk until very smooth. Place in the refrigerator for 1 hour before cooking.

Heat a lightly oiled crepe pan or non-stick frypan over a medium-high heat. Pour the batter from a jug onto the hot pan.

Tilt pan with a circular motion so that the batter coats the surface evenly.

Cook for approx 1 minute, flip, and cook for 1 minute more. Repeat with the remaining batter, rubbing the pan with oil if needed between crepes.

For the rhubarb and orange puree, trim bottoms of the rhubarb and cut into 1½ cm lengths.

Place the trimmed and cut rhubarb into a saucepan (preferably enamel or cast iron) that has a lid.

Add sugar, water, flour, orange zest, orange juice and butter and stir to combine. Stand over medium-low heat with no lid for approx 5 minutes, stirring occasionally.

Add the lid and reduce heat to low and cook a further 3 minutes. Leave as is or blend if you prefer a smoother consistency.

Serve crepes warm with rhubarb and orange puree and strips of orange zest.

Recipe and images by Nellie Kerrison

NEXT: Orange and strawberry crepe cake