Print Options

Back to Creamy Rhubarb Crepes >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Info
Tips
Reviews

Select reviews >

Creamy Rhubarb Crepes

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.

5 ServingsPrep: 15 min. + standing Cook: 20 min.

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

2 of 2

Creamy Rhubarb Crepes (continued)

Directions (continued)

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.

Nutrition 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.