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Creamy Rhubarb Crepes Recipe

Creamy Rhubarb Crepes Recipe

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.
TOTAL TIME: Prep: 15 min. + standing Cook: 20 min. YIELD:5 servings


  • 3 eggs
  • 1 cup milk
  • 5 tablespoons butter, melted
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • Additional butter
  • 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


  • 1. In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand for 30 minutes.
  • 2. 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.
  • 3. 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.
  • 4. 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.
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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.