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.
spelt crêpes with rhubarb in rose syrup


Spelt crêpes with rhubarb in rose syrup


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.


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