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Rye Crepes with Rhubarb Raspberry Ginger Compote

Delicious and nutritious rye crepes served with a flavorful rhubarb raspberry ginger compote, perfect for meal prep or a satisfying dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 crepes
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Rye Crepes
  • 2 tablespoons butter Melted for the batter, plus more for greasing the pan
  • 1/2 cup rye flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 1/4 cups whole milk
  • 1/2 teaspoon pure vanilla extract
For the Rhubarb Raspberry Ginger Compote
  • 4 cups rhubarb, chopped into 1/2" – 1" lengths
  • 3/4 cup granulated sugar
  • 1 tablespoon fresh ginger, finely grated or chopped
  • 3/4 cup fresh raspberries
  • 1/2 cup crème fraîche optional but highly encouraged for serving

Method
 

Rhubarb Raspberry Ginger Compote
  1. In a saucepan, combine the chopped rhubarb, sugar, and grated ginger. Stir well to combine.
  2. Place the saucepan over medium heat. Cook, stirring occasionally, for about 10-15 minutes or until the rhubarb softens and breaks down to a sauce-like consistency.
  3. Gently fold in the fresh raspberries and cook for another 2-3 minutes. Remove from heat and let it cool while you prepare the crepes.
Rye Crepes
  1. In a mixing bowl, melt 2 tablespoons of butter. Whisk in the rye flour, all-purpose flour, sugar, and salt until combined.
  2. Add the eggs, milk, and vanilla extract to the mixture. Whisk until smooth, ensuring there are no lumps.
  3. Add 1 tablespoon of butter to a non-stick skillet over medium heat until melted.
  4. Pour about 1/4 cup of the batter into the skillet, tilting it to spread the batter evenly. Cook for 1-2 minutes until the edges begin to lift. Flip the crepe and cook for another minute. Repeat with the remaining batter, adding butter to the pan as needed.
  5. Place the crepes on a plate and fill each with the rhubarb raspberry ginger compote. Fold or roll the crepes as desired.

Notes

For serving, pair your rye crepes with a dollop of crème fraîche for creaminess. These crepes can also be enhanced with a sprinkle of nuts for added crunch.