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Easy Creme Fraiche Crepes
5 from 6 votes

Easy Creme Fraiche Crepes

Make simple creme fraihe crepes with a delicious creme fraiche and rhubarb filling. The crepes are suitable for any kind of fruit compote, and any sweet or savory fillings.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 10 crepes
Calories: 294 kcal
Course: Dessert
Cuisine: French

Ingredients

French crepes:
  • 4 large egg
  • 250 ml milk 1 cup, full-fat
  • 100 g all-purpose flour ¾ cup + 1 tablespoon
  • 2 tablespoons butter melted, unsalted
  • clarified butter Note, or vegetable oil, some
Creme fraiche filling:
  • 300 g crème fraîche 1 ⅓ cups
  • 3 tablespoons vanilla sugar Note 2
Rhubarb compote:
  • 450 g rhubarb 1 lb
  • 100 g sugar ½ cup
  • ½ vanilla bean or ½ teaspoon pure vanilla extract
  • powdered sugar to serve, some

Instructions

French crepes:
    Cup of Yum
  1. Batter: Place the eggs in a medium bowl and mix slightly with a hand-held mixer. Add the milk, flour, and melted butter and blend until smooth. Let stand for about 10 minutes. In the meantime, make the rhubarb compote.4 large eggs + 250 ml full-fat milk/ 1 cup + 100 g all-purpose flour/¾ + 1 tablespoon + 2 tablespoons unsalted butter
  2. Make crepes: Heat a non-stick pan (I have a pancake pan) on medium heat. Brush it well with clarified butter or oil before making each crepe (I use a silicone brush. Add some batter and swirl the pan to distribute the batter all over the pan.Cook the crepe for about 40 seconds until the underside is golden brown. some clarified butter or vegetable oil
  3. Flip: Flip it gently (crepes are delicate) using a rubber spatula and cook the other side for about 10-20 seconds more. Suppose you would like the crepes to be browner increase the cooking time slightly. Slide it to a plate and repeat until you have 8-10 thin crepes.
Rhubarb compote:
  1. Prepare ingredients: 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.450 g rhubarb/ 1 lb + ½ vanilla bean
  2. Cook rhubarb: Place the rhubarb into a saucepan, add the sugar, the vanilla seeds (or vanilla extract), and the empty vanilla pod. Bring to a boil and simmer, covered, for about 4-5 minutes until the rhubarb is soft but not entirely disintegrated. Remove the empty vanilla pod.100 g sugar/ ½ cup
Creme fraiche filling:
  1. Stir the crème Fraiche and the vanilla sugar together.300 g crème fraiche/ 1⅓ cup +3 tablespoons vanilla sugar
  2. Serve: Spread the mixture on the crepes, roll them, sprinkle the crepes with some powdered sugar, if desired, and serve with the rhubarb compote immediately.some powdered sugar

Notes

  • Butter: You can use melted butter, clarified butter, or oil to cook the crepes. I prefer vegetable oil.
  • Replace vanilla sugar with 3 tablespoons of fine sugar and 1 teaspoon of vanilla extract.

Nutrition Information

Serving 1crepe with filling Calories 294kcal (15%) Carbohydrates 22g (7%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 8g (47%) Trans Fat 1g (50%) Cholesterol 121mg (40%) Sodium 92mg (4%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 10 crepes

Amount Per Serving

Calories 294

% Daily Value*

Serving 1crepe with filling
Calories 294kcal 15%
Carbohydrates 22g 7%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 11g 55%
Polyunsaturated Fat 8g 47%
Trans Fat 1g 50%
Cholesterol 121mg 40%
Sodium 92mg 4%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.