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    You are in: Home / Recipes / Creamy Rhubarb Crepes Recipe
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    Creamy Rhubarb Crepes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    Kaarin's Note:

    A very special breakfast (think Valentine's Day or anniversary). Could also be a lovely dessert. I think this is an outstanding recipe-my whole family enjoys it. The crepes and filling can be made the night before, assembled in the morning and warmed in the oven before adding the topping. Passive work time is for the crepe batter.

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    1. 1
      Whisk all crepe ingredients until smooth. Let stand 30 minutes.
    2. 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. 3
      Repeat with remaining batter.
    4. 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. 5
      Make the topping by beating the cream cheese and the 1/2 cup cooled rhubarb mixture until smooth.
    6. 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.

    Ratings & Reviews:


    Nutritional Facts for Creamy Rhubarb Crepes

    Serving Size: 1 (252 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 813.1
    Calories from Fat 365
    Total Fat 40.6 g
    Saturated Fat 24.2 g
    Cholesterol 267.7 mg
    Sodium 503.1 mg
    Total Carbohydrate 99.6 g
    Dietary Fiber 2.9 g
    Sugars 64.1 g
    Protein 15.3 g

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