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.

  • 15 mins preparation
  • 25 mins cooking
  • 30 mins marinating
  • Serves 2
  • Print


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 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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