Creamy Rhubarb Crepes
TOTAL TIME: Prep: 15 min. + standing Cook: 20 min.
YIELD: 10 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.
Ingredients
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3 eggs
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1 cup milk
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5 tablespoons butter, melted
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1/4 cup sugar
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1/4 teaspoon salt
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1 cup all-purpose flour
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Additional butter
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SAUCE/FILLING:
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1 cup sugar
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1 tablespoon cornstarch
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1/4 teaspoon ground cinnamon
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2 cups thinly sliced fresh or frozen rhubarb, thawed
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1 package (8 ounces) cream cheese, softened
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Confectioners' sugar
Directions
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1.
In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand for 30 minutes.
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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.
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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.
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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.
Nutrition Facts
2 each: 646 calories, 32g fat (19g saturated fat), 215mg cholesterol, 433mg sodium, 80g carbohydrate (56g sugars, 2g fiber), 12g protein.
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