Name: Spelt crepes with rhubarb in rose syrup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Spelt crêpes with rhubarb in rose syrup; 1/3 cup (50g) white spelt flour; 1/3 cup (80ml) skim milk; 1 tablespoon grape-seed oil; 1 egg white; 1 teaspoon low-gi cane sugar; 175 gram trimmed rhubarb, cut into 3cm lengths; 1 tablespoon rose syrup; cooking-oil spray; 1/2 cup (140g) low-fat plain yoghurt

Spelt crepes with rhubarb in rose syrup

We've used spelt flour to create a light pancake which is beautiful topped with roasted rhubarb and a sweet rose syrup. This makes a brilliant weekend breakfast.

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Serves 2

Prep

15M

Cook

25M

Marinate

30M

Total

40M

Ingredients

Spelt crêpes with rhubarb in rose syrup

1/3 cup (50g) white spelt flour

1/3 cup (80ml) skim milk

1 tablespoon grape-seed oil

1 egg white

1 teaspoon low-gi cane sugar

175 gram trimmed rhubarb, cut into 3cm lengths

1 tablespoon rose syrup

cooking-oil spray

1/2 cup (140g) low-fat plain yoghurt

Method

Spelt crêpes with rhubarb in rose syrup

1.Preheat grill (broiler). Line oven tray with baking paper.

2.Place flour, milk, oil, egg white and half the sugar in a medium bowl; whisk until smooth. Cover, refrigerate 30 minutes.

3.Meanwhile, place rhubarb on tray; sprinkle with remaining sugar and drizzle with syrup. Grill for 5 minutes or until rhubarb is tender.

4.Spray a heavy-based small non-stick frying pan with oil. Heat over medium-high heat; pour a sixth of the batter into pan. Cook until browned underneath. Turn crepe, brown the other side. Repeat with remaining batter to make a total of 6 crepes.

5.Serve crepes with rhubarb and yoghurt.

Rose syrup can be found in the international food aisle of major supermarkets or in specialty Middle-Eastern supermarkets. Substitute the rose syrup with half the amount of rose water, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Spelt crêpes with rhubarb in rose syrup

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