Creamy Rhubarb Crepes Recipe

Name: Creamy Rhubarb Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crepes, 3 eggs, 5 tablespoons butter, melted, 1/4 teaspoon salt, and more.

Yes, Creamy Rhubarb Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Rhubarb Crepes

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