Best Creamy Rhubarb Crepes Recipes
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.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield 10 crepes.
Number Of Ingredients 14
Steps:
- 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 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.
Nutrition Facts : Calories 646 calories, Fat 32g fat (19g saturated fat), Cholesterol 215mg cholesterol, Sodium 433mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 2g fiber), Protein 12g protein.
CREAMY RHUBARB CREPES
A very special breakfast (think Valentine's Day or anniversary). Could also be a lovely dessert. I think this is an outstanding recipe-my whole family enjoys it. The crepes and filling can be made the night before, assembled in the morning and warmed in the oven before adding the topping. Passive work time is for the crepe batter.
Provided by Kaarin
Categories Breakfast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk all crepe ingredients until smooth. Let stand 30 minutes.
- Melt 1/2 teaspoon butter in an 8 inch skillet. Pour in 1/4 cup batter, tilting to cover bottom of pan. Turn once.
- Repeat with remaining batter.
- For filling: Combine dry ingredients in a saucepan. Add rhubarb and bring to a boil. Cook and stir 2 minutes until thickened. Cool slightly and add food color. If you use fresh rhubarb you may need to add a little water to the pan.
- Make the topping by beating the cream cheese and the 1/2 cup cooled rhubarb mixture until smooth.
- Place a generous tablespoonful of filling on each crepe. Roll or fold in quarters and arrange on platter. Top with cream cheese topping and serve warm.
Nutrition Facts : Calories 813.2, Fat 40.7, SaturatedFat 24.2, Cholesterol 267.7, Sodium 503.1, Carbohydrate 99.6, Fiber 2.9, Sugar 64.1, Protein 15.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love