Orange Crêpes with Rhubarb Compote for Koninginnedag

30 Apr

I know that crêpes are French in origin and the Dutch pannenkoek may have been more fitting for this occasion, but… They are rather similar! Also, when I set out to make this dish, I didn’t have Koninginnedag (Queen’s Day) in mind. In fact, I wasn’t very  familiar with it. But I am traveling to Israel soon, via Amsterdam, The Netherlands and began my research of the area yesterday only to find that Queen’s Day is today!  It’s a National holiday in The Netherlands in honor of Queen Beatrix’s birthday (though her actual birthday is Jan 31st, it is observed on the birthday of her mother & predecessor, Juliana). Flea markets are held in the streets, festivities include outdoor concerts, and everyone dons orange garb. The food also gets an orange makeover on this day. Thus, the orange crêpes are a perfect way to celebrate today!

Time: 5 min prep + chill, 15 min cook                 Serves: 6

Ingredients


  • 3/4 c AP flour, sifted
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tbsp confectioners sugar + more for sprinkling
  • 2 eggs, beaten
  • 1 c skim milk
  • 1 tsp grated orange zest
  • 1 batch rhubarb compote

How to make it


  • Sift the flour then resift it with the remaining dry ingredients.
  • Beat the eggs well with the milk and orange zest.
  • Whisk together the egg mixture and flour.
  • Let the batter sit in the refridgerator for at least 30 minutes (but it is a great thing to have made in advance).
  • Spray a medium skillet with Pam and heat to medium high.
  • Ladle about 1/4 cup of the batter into the heated pan and roll the pan to get a thin, even layer of the batter across the whole pan.
  • These will cook quickly and I test readiness to turn it by gently prying the edge of the crepe from the side and peeking underneath the cover to see if it is golden. When it is, I use a large spatula to turn the crepe over to brown the other side. When you see bubbles come up take it out of the pan and repeat with remaining batter.
  • Spoon about 2 tbsp of rhubarb compote onto each crepe and either roll up or fold over. Sprinkle with confectioners sugar.
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