Creamy Rhubarb Crepes - cooking recipe

Ingredients
    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
    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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