Creamy Rhubarb Crepes

Name: Creamy Rhubarb Crepes
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4-6 serving(s)
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)

Submitted by Kaarin

"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."

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Ready In:: 1hr 10mins
Ingredients:: 15
Serves:: 4-6

ingredients

Crepes
3 eggs
5 tablespoons butter, melted
¹⁄₄ teaspoon salt
1 cup milk
¹⁄₄ cup sugar
1 cup flour
butter, for skillet
Filling
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
Topping
8 ounces cream cheese, room temp
¹⁄₂ cup rhubarb (filling mixture from above)

directions

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.

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RECIPE SUBMITTED BY

Kaarin

I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.

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