CREAMY RHUBARB CREPES

Creamy Rhubarb Crepes image

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

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 eggs
5 tablespoons butter, melted
1/4 teaspoon salt
1 cup milk
1/4 cup sugar
1 cup flour
butter, for skillet
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
3 cups rhubarb, thinly sliced (I used frozen, thawed and undrained)
red food coloring, if desired
8 ounces cream cheese, room temp
1/2 cup rhubarb (filling mixture from above)

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