Crepes With Creamy Rhubarb Filling |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Tweaked the sweetness and almond flavor factor. Ingredients:
3 eggs |
1 cup milk |
5 tbsp of melted butter |
1/3 cup sugar |
1/4 tsp of salt |
1 cup of all purpose flour |
1/2 tsp of vanilla extract |
additional melted butter |
1 cup of granulated sugar |
1 tbsp of cornstarch |
1/4 tsp of ground ginger |
1/4 tsp of almond extract |
some grated orange rind |
2 cups of thinly sliced fresh or defrosted frozen rhubarb |
1 package 8 ounces of cream cheese |
pony shot of grand marnier |
confectioner's sugar for dusting |
Directions:
1. whisk eggs, milk, melted butter, vanilla, sugar and salt.
2. Beat in flour until smooth; let stand for 30 minutes.
3. Easier still - whizz together in blender and let stand.
4. Melt butter in small non stick skillet, pour off excess.
5. Using a coffee scoop measure, pour batter in heated skillet and immediately swirl to coat in a thin layer.
6. Cook until lightly brown.
7. Using spatula, loosen edge and flip, to cook the other side.
8. Repeat, stack crepes with wax paper in between.
9. Add more butter as necessary. (I use a butter dampened paper towel to just wipe the inside of the skillet)
10. For the sauce, combine the cornstarch, sugar, ginger, and orange rind in a sauce pan.
11. Add rhubarb and bring to a boil over medium heat.
12. Cook until slightly thick and the rhubarb is tender.
13. Cool. Stir in almond extract.
14. For the filling beat the cream cheese until smooth and creamy, add 1/4 cup of the cooled rhubarb sauce and 2 tbsp of Grand Marnier.
15. Place a rounded spoonful of the filling into each crepe and fold in half. and half again, forming a triangle.
16. Dust with confectioners sugar and extra sauce.
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