Creamy Rhubarb Crepes Recipe

Ingredients

• 3 eggs
• 1 cup milk
• 5 tablespoons butter, melted
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• Additional butter
• SAUCE/FILLING:
• 1 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 2 cups thinly sliced fresh or frozen rhubarb, thawed
• 1 package (8 ounces) cream cheese, softened
• Confectioners' sugar

Directions

• In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand for 30 minutes.
• Melt 1/2 teaspoon butter in an 8-in. nonstick skillet. Pour 1/4 cup batter into the center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack; cover with paper towel. Repeat with remaining batter, adding butter to skillet as needed.
• Meanwhile, for sauce, combine the sugar, cornstarch and cinnamon in a saucepan. Stir in rhubarb. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened and rhubarb is tender. Remove from the heat; cool slightly.
• For filling, in a bowl, beat cream cheese and 1/4 cup of the rhubarb sauce until smooth and creamy. Place a rounded tablespoonful on each crepe; fold in half and in half again, forming a triangle. Dust with confectioners' sugar. Serve with remaining sauce. Yield: 10 crepes.

Creamy Rhubarb Crepes published in Country Woman March/April 2002, p29