Ingredients

How to make it

  • whisk eggs, milk, melted butter, vanilla, sugar and salt.
  • Beat in flour until smooth; let stand for 30 minutes.
  • Easier still - whizz together in blender and let stand.
  • Melt butter in small non stick skillet, pour off excess.
  • Using a coffee scoop measure, pour batter in heated skillet and immediately swirl to coat in a thin layer.
  • Cook until lightly brown.
  • Using spatula, loosen edge and flip, to cook the other side.
  • Repeat, stack crepes with wax paper in between.
  • Add more butter as necessary. (I use a butter dampened paper towel to just wipe the inside of the skillet)
  • For the sauce, combine the cornstarch, sugar, ginger, and orange rind in a sauce pan.
  • Add rhubarb and bring to a boil over medium heat.
  • Cook until slightly thick and the rhubarb is tender.
  • Cool. Stir in almond extract.
  • 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.
  • Place a rounded spoonful of the filling into each crepe and fold in half. and half again, forming a triangle.
  • Dust with confectioners sugar and extra sauce.

Reviews & Comments 2

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  • darlenel 5 years ago
    This will be one I'll try next summer when I have fresh rhubarb. There are 3 things that are in every Minnesota garden. Rhubarb , chives and lilac bushes. I have all three.
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    " It was excellent "
    elgab89 ate it and said...
    What a nice way to make crepes! I am a fan!
    Was this review helpful? Yes Flag

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