1 cup all purpose flour
1 tbsp. sugar
1/2 tsp ground cinnamon
1 1/2 cups milk
1 package (8oz.) cream cheese, softened
1 carton whipped topping, thawed
1/2 cup confectioners' sugar
In a large bowl, combine above ingredients. Cover and refridgerate for 1 hour.
In a 8" nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
Repeat with remaining batter, add butter to skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.
In a large mixing bowl, beat the filling ingredients until smooth.
Spread 2 rounded tablespoons full on each crepe; roll up. Top with Strawberry Rhubarb Sauce.
2 1/2 cups chopped fresh or frozen rhubarb (1" pieces)
1 cup water
1/2 cup sugar
2 tbsp. grated lemon peel
1/4 tsp. salt
1 cup sliced fresh or frozen unsweetened strawberries
2 tbsp. lemon juice
1/4 tsp. ground cinnamon
3-4 drops red food coloring, optional
In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired.
I used strawberry/rhubarb pie filling this morning, but I do make the sauce from scratch in the summer when I have access to fresh fruit. We've also used apple, cherry, or blueberry pie filling. I have a crepe pan, so I use quite a bit more batter than the 2 tbsp. the recipe calls for.
HAVE A WONDERFUL DAY!