Home MealsBreakfast Basic Crepes with Creme Fraiche and Rhubarb Compote

Basic Crepes with Creme Fraiche and Rhubarb Compote

by Adina 16/04/2016 10 comments

Crepes with Rhubarb Compote

Rhubarb!!! My favorite seasonal produce ever. I like lots of other things, especially in spring, things like asparagus, strawberries or elderflowers, but rhubarb is really my number one. I love the sourness, the sweet-sourness that develops when the rhubarb is cooked with sugar, I have had rhubarb in so many different ways and I loved each and every recipe.

crepes rhubarb compote Basic Crepes with Creme Fraiche and Rhubarb Compote

I am starting this Rhubarb Series with a simple rhubarb compote, delicious when eaten with these delicate crepes filled with vanilla crème fraiche, but also wonderful when eaten on its own topped with some heavy cream for instance. Or you could have it with vanilla ice cream (I love the cold-hot combination) or you could top your müsli or porridge with it.

crepes rhubarb vanilla Basic Crepes with Creme Fraiche and Rhubarb Compote

And did you know that rhubarb is actually a vegetable? I didn’t, until recently, I always assumed it was some kind of fruit. I suppose I thought that because I had mostly used rhubarb in sweet recipes, I made jam with it and syrup and so on. But no, it is a vegetable and I have to say I’ve made some scrumptious savory dishes using rhubarb as well, like this super delicious Chicken with Rhubarb Sauce. And I have a couple more savory rhubarb dishes coming + several sweet ones as well, come back, if you wish to see more.

So take advantage of the rhubarb season and use it in all possible ways, it is just amazing!

crepes compote rhubarb Basic Crepes with Creme Fraiche and Rhubarb Compote

Crepes with Rhubarb Compote


Prep time: 

Cook time: 

Total time: 

Serves: 4

crepes rhubarb compote Basic Crepes with Creme Fraiche and Rhubarb Compote
  • For the crepes:
  • 4 eggs (medium Germany, large US)
  • 250 ml/ 1 cup milk
  • 100 g/ ¾ cup + 1 tablespoon all-purpose flour
  • some clarified butter or vegetable oil
  • 300 g/ 10.6 oz/ about 1 ¼ cups crème fraiche
  • 3 tablespoons vanilla sugar
  • For the rhubarb compote:
  • 500/ about 1 pound rhubarb
  • 100 g/ ½ cup sugar
  • ½ vanilla bean
  • some powdered sugar, to serve
  1. For the crepes, place the eggs in a medium bowl and mix slightly with a hand-held mixer. Add the milk and the flour and mix until smooth. Let stand for about 10 minutes.
  2. In the meantime, wash, top and tail the rhubarb. Chop it into slices, about 2 cm/ 0.8 inches thick. Halve the vanilla pod lengthwise and scrape out the seeds.
  3. Place the rhubarb into a saucepan, add the sugar, the vanilla seeds and the empty vanilla pod. Bring to a boil and simmer, covered, for about 4-5 minutes, until the rhubarb is soft but not quite disintegrated. Remove the empty vanilla pod.
  4. Heat a non-stick pan (I have a pancake pan) on a medium heat. Brush it well with some clarified butter or oil before making each crepe. Add some batter and swirl the pan to distribute the batter all over the pan. Cook the crepe for about 2 minutes until the underside is golden brown. Flip it gently (crepes are really delicate) using a plastic spatula and cook the other side for about 1 minute more. Slide it to a plate and repeat until you have 8 thin crepes.
  5. Stir the crème fraiche and the vanilla sugar together. Spread the mixture on the crepes, roll them, sprinkle the crepes with some powdered sugar, if desired, and serve with the rhubarb compote immediately.


Others you might like:

rhubarb strawberry jam Basic Crepes with Creme Fraiche and Rhubarb CompoteRhubarb Strawberry Jam

rhubarb pudding1 Basic Crepes with Creme Fraiche and Rhubarb CompoteRhubarb Custard

pears greek yogurt Basic Crepes with Creme Fraiche and Rhubarb CompoteVanilla Pears with Greek Yogurt


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Brie 16/04/2016 - 15:45

Wow Adina these crepes look delish! I’ve never cooked with rhubarb before and only had it in sweet dishes so I can’t wait to see the rest of the series!!! So glad I checked your site before heading to the store today 🙂 rhubarb and this compote are on my list now.

Adina 17/04/2016 - 20:57

Thank you, Brie, I hope you like the next recipes as well. Did you get the rhubarb?

grace 16/04/2016 - 21:32

you’re going to be shocked and appalled, but i’ve never eaten rhubarb! i’d love to try it, though, especially in something as beautiful and lovely as this!

Adina 17/04/2016 - 20:58

Grace, this compote would be a great introduction to rhubarb. It is so simple and it brings out the best in it! And it goes well with so many things.

marcela 18/04/2016 - 01:29

perfection! Love crepes!

Adina 18/04/2016 - 07:52

Thank you, Marcela.

Kathy @ Beyond the Chicken Coop 18/04/2016 - 03:42

I agree! I love rhubarb. It is the very first thing ready in the very earliest part of spring. It is such a blessing to having something so wonderfully fresh after a long winter. I picked my first batch of rhubarb this morning. Now I just need to make these crepes!

Adina 18/04/2016 - 07:53

I feel the same about it, Kate. I have another big batch waiting for me in the kitchen today, we’ll have rhubarb chicken for lunch. 🙂

Kimberly @ The Daring Gourmet 23/04/2016 - 16:35

This is my kind of dish! I love, love, love rhubarb…and crepes…and creme fraiche….I wish I had this for breakfast right now! 🙂

Gem (Breakfast and salads) 14/10/2016 - 02:58

I just discovered compote – strawberry compote and made my easy version using only strawberries and some spices. So yumms! I dont think we have rhubarb in Singapore, but this looks delicious. I think they will taste so yummy on waffles and maybe even on banana nice cream!!

My recipe here:



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