Rhubarb and orange crepes


Rhubarb and orange crepes

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There's nothing like sweet spices and a plate of fresh crepes to keep the winter chills at bay! Use your favourite seasonal fruit in summer to make this recipe your own.

Ingredients (makes 12 thin 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

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

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