Creamy Rhubarb Crepes - cooking recipe
Ingredients
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Crepes
3 eggs
5 tablespoons butter, melted
1/4 teaspoon salt
1 cup milk
1/4 cup sugar
1 cup flour
butter, for skillet
Filling
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
3 cups rhubarb, thinly sliced (I used frozen, thawed and undrained)
red food coloring, if desired
Topping
8 ounces cream cheese, room temp
1/2 cup rhubarb (filling mixture from above)
Preparation
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Whisk all crepe ingredients until smooth. Let stand 30 minutes.
Melt 1/2 teaspoon butter in an 8 inch skillet. Pour in 1/4 cup batter, tilting to cover bottom of pan. Turn once.
Repeat with remaining batter.
For filling: Combine dry ingredients in a saucepan. Add rhubarb and bring to a boil. Cook and stir 2 minutes until thickened. Cool slightly and add food color. If you use fresh rhubarb you may need to add a little water to the pan.
Make the topping by beating the cream cheese and the 1/2 cup cooled rhubarb mixture until smooth.
Place a generous tablespoonful of filling on each crepe. Roll or fold in quarters and arrange on platter. Top with cream cheese topping and serve warm.
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