Saturday, May 17, 2014

Swedish Pancakes with Rhubarb Compote

What a perfect morning to kick-off to the long weekend. I kind of forgot how much I love rhubarb. Tangy and sweet, rhubarb might actually be one of my favorite fruits. Or is it a vegetable because it doesn't have seeds on the inside? Just a sec, let me consult Google...

{cue elevator music}

It's a vegetable. Unless you live in the United States... apparently the US courts can mess with science and declare it a fruit. Don't even get me started on that.

Parker and I ate some (ok, a lot) of the compote out of the bowl with a spoon while I finished cooking the crepes. I worked two pans today! I seriously feel like I can take on anything now that I have mastered the two-pan crepe technique. Bring it on.

I found breakfast to be particularily photogenic this morning. Or maybe it was the idyllic morning that translated to the photos- the three of us at the breakfast table on a long weekend, a second cup of coffee, the sun peeking through the clouds. Either way, I'm very pleased with life at the moment.

PS There was also barbequed bacon. Oh yes.

Serves 4
An Amy Original
Rhubarb compote can be spread on toast, stirred into yogurt, spooned onto pork chops... you'll find lots of uses and excuses to make it, trust me.
  • 1 recipe Swedish Pancakes
  • 1 1/2 cups sliced rhubarb, fresh or frozen (don't even bother thawing if using frozen)
  • scant 1/4 cup sugar
  • splash vanilla extract
While cooking the crepes add all other ingredients to a small pot. Cover and bring to a boil. Uncover and lower heat to a simmer until rhubarb is soft, stirring occasionally. Mash to desired consistency. Continue to simmer until thickened.

1 comment:

  1. I need crepe practice! These look fantastic, and the rhubarb compote sounds delicious with them.