Creamy Rhubarb Crepes

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 whisk all crepe ingredients until smooth. let stand 30 minutes.
• 2 melt 1/2 teaspoon butter in an 8 inch skillet. pour in 1/4 cup batter, tilting to cover bottom of pan. turn once.
• 3 repeat with remaining batter.
• 4 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.
• 5 make the topping by beating the cream cheese and the 1/2 cup cooled rhubarb mixture until smooth.
• 6 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.