Creamy Rhubarb Crepes

Recipe by Kaarin
READY IN: 1hr 10mins




  • Whisk all crepe ingredients until smooth. Let stand 30 minutes.
  • Melt 1/2 teaspoon butter in an 8 inch skillet. Pour in 1/4 cup batter, tilting to cover bottom of pan. Turn once.
  • Repeat with remaining batter.
  • 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.
  • Make the topping by beating the cream cheese and the 1/2 cup cooled rhubarb mixture until smooth.
  • 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.