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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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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. Ingredients:
3 eggs |
1 cup milk |
5 tablespoons butter, melted |
1/4 cup sugar |
1/4 teaspoon salt |
1 cup king arthur unbleached 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 |
Directions:
1. In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand for 30 minutes.
2. 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. 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. 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. Yield: 10 crepes.
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