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Fixing rhubarb this way brings a spring "zing" to the table. I adapted this crepe recipe, which originally featured strawberry jelly, from one I loved as a child. My husband declared it a "winner". He even came up with its name.
This recipe is:
Contest Winning
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (2 each) equals 646 calories, 32 g fat (19 g saturated fat), 215 mg cholesterol, 433 mg sodium, 80 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Creamy Rhubarb Crepes in Country Woman March/April 2002, p29
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Reviewed on Nov. 03, 2011 by crossties1
I have started cutting down the amount of wheat in my diet, and these have been an answer to prayer! I cut the recipe in 1/3 and it makes me four perfect crepes. Perfect breakfast to fill with just about anything. I think the key here (where I have failed miserably in the past) is to let them stand for 30 minutes. I've filled them with fried green tomatoes, roasted winter squash, baked apples and almonds... love them!
Reviewed on Mar. 08, 2011 by hmarsh63
I made these for my wife and I and really liked them. Again, to take to a gathering of friends and GREAT was the only word I heard. I did use a larger volume of rhubarb for more sauce! They are great!!
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