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Creamy Rhubarb Crepes

 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.


  • 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


  • 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.
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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.