Ingredients
3 eggs1 cup milk5 tablespoons butter, melted1/4 cup sugar1/4 teaspoon salt1 cup all-purpose flourAdditional butterSAUCE/FILLING:1 cup sugar1 tablespoon cornstarch1/4 teaspoon ground cinnamon2 cups thinly sliced fresh or frozen rhubarb, thawed1 package (8 ounces) cream cheese, softenedConfectioners’ sugar
Preparation
In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand for 30 minutes.
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.
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.
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.
