CREAMY RHUBARB CREPES

Creamy Rhubarb Crepes image

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

Time 35m

Yield 10 crepes.

Number Of Ingredients 14

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

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.