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Silver Dollar Crepes with Blood Orange Roasted Rhubarb


Special Equipment

  • a 2 1/2 inch round cookie cutter or pancake mold of your choice (see baker's notes)


For the Blood Orange Roasted Rhubarb

    (makes around 1 cup of compote)

    • 1 pound rhubarb, trimmed and sliced into 1-inch thick pieces
    • 1/2 cup granulated sugar
    • 1/4 cup fresh blood orange juice
    • zest from 1 blood orange

    For the Silver Dollar Crepes

      (makes... a lot of mini crepes. I lost track. Sorry.)

      • 1 large egg
      • a pinch of kosher salt (around 1/8 teaspoon)
      • 1/2 cup all-purpose flour
      • 1/2 cup plus 1 tablespoon whole milk
      • 2 tablespoons unsalted butter, melted and cooled


      For the Blood Orange Roasted Rhubarb

      • Center a rack in the oven and preheat to 350 (F).
      • Place 1 pound chopped rhubarb in a glass 9 x 13-inch baking pan. In a small bowl, whisk together 1/2 cup granulated sugar, 1/4 cup fresh blood orange juice, and zest from 1 blood orange — don't worry if the sugar doesn't dissolve, you should end up with a thick, grainy syrup. Drizzle over the rhubarb and use a rubber spatula, tossing the fruit until all the rhubarb pieces are covered in syrup.
      • Roast in the preheated oven until the rhubarb is very tender and the juices are syrupy, around 30 to 40 minutes. Let cool slightly on a wire rack.

      For the Silver Dollar Crepes

      • In a medium bowl, whisk together 1 large egg and a pinch of kosher salt until uniformly yellow.
      • Add about half of the flour (around 1/4 cup) to the eggs, whisking gently into the eggs. The batter will be a little lumpy, but that's okay right now. Add about half of the milk and continue whisking. The milk will thin out the batter. Alternate between the flour and milk until you've added it all. Continue whisking until smooth — be careful not to overmix, it should only take a minute or two.
      • Once the batter is smooth, add 2 tablespoons melted unsalted butter and whisk again until the butter is just incorporated into the mixture. Cover the batter and refrigerate for 1 hour.
      • Once the batter has chilled, heat a medium (at least 8 inches) non-stick skillet pan on medium heat. The surface of the pan needs to be pretty hot to make crepes — test its heat by adding a drop of water to the hot pan. If the water sizzles and bubbles and evaporates, the pan is hot enough. Place your pancake mold on the pan and pour about a teaspoon of batter into mold, twirling the pan gently so that the batter fills out the mold. Continue cooking until the crepe has set and the edges begin to crinkle up — a set crepe will usually slide around the pan when it is ready. Remove the mold, slip a spatula under the crepe to flip it over and continue cooking for another 20 seconds, or until the crepe's surface has browned. Repeat the process until the batter is finished, allowing the crepes to cool on a wire rack completely.