Strawberry Rhubarb Crepes Recipe

Ingredients

• 2 eggs
• 1 cup milk
• 1 tablespoon butter, melted
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• Dash ground nutmeg
• Dash ground cinnamon
• FILLING:
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon ground cinnamon
• Dash ground nutmeg
• 1 cup orange juice
• 2 tablespoons grated orange peel
• 1-1/2 teaspoons lemon juice
• 3 cups chopped fresh rhubarb
• 3 cups halved fresh strawberries
• Whipped cream

Directions

• In a small bowl, beat the eggs, milk and butter. Combine the flour, salt, nutmeg and cinnamon; add to egg mixture. Cover and refrigerate for 30 minutes.
• Meanwhile, in a large saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the orange juice, orange peel and lemon juice; stir in rhubarb and strawberries. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender, stirring occasionally. Set aside.
• Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
• To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream. Yield: 1 dozen.

Strawberry Rhubarb Crepes published in Taste of Home June/July 2007, p6