Name: Creamy Rhubarb Crepes
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Rhubarb Crepes

1. 3 eggs -

2. 1 cup milk -

3. 5 tablespoons butter, melted -

4. 1/4 cup sugar -

5. 1/4 teaspoon salt -

6. 1 cup all-purpose flour -

7. Additional butter -

8. SAUCE/FILLING: -

9. 1 cup sugar -

10. 1 tablespoon cornstarch -

11. 1/4 teaspoon ground cinnamon -

12. 2 cups thinly sliced fresh or frozen rhubarb, thawed -

13. 1 package (8 ounces) cream cheese, softened -

14. Confectioners' sugar -

How to cook deliciously - Creamy Rhubarb Crepes

1. Stage

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

2. Stage

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. Stage

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. Stage

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.