3 eggs
1 cup milk
5 tablespoons butter, melted
¼ cup sugar
¼ teaspoon salt
1 cup all-purpose flour
Additional butter
SAUCE/FILLING:
1 cup sugar
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
2 cups thinly sliced fresh or frozen
rhubarb, thawed
1 package (8 ounces) cream cheese, softened
Confectioners’ sugar
In a large bowl, whisk the eggs, milk, melted butter,
sugar and salt. Beat in the flour until smooth; let stand for 30 minutes.
Melt ½ teaspoon butter into an 8-in. nonstick skillet.
Pour ¼ cup batter into the center of skillet; life 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.
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| This is a really tasty crepe batter. |
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.
 |
| Rhubarb from our garden! (Since it's the only thing that seems to grow successfully there, we'd better make the most of it.) |
Remove from the heat; cool slightly.
For filling, in a bowl, beat cream cheese and ¼ 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.
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| The resemblance to traditional pancakes will end quite soon. |
Dust with
confectioners’ sugar. Serve with remaining sauce.
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| So nice! |
My Rating: 4/5 "This is sweety-sweet-sweet, but the tartness of the rhubarb makes it nicely complex as well. Really comforting textures all around. A nice brunchy treat!"
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