Strawberry/Rhubarb Crepes with Cream Cheese Filling

These are wonderful Crepes! I don't make them to often, usually for special occasions. Our oldest son is going back to college today, so I thought I'd make a special breakfast, and this is one of his favorites.

Strawberry/Rhubarb Crepes

with Cream Cheese Filling

1 cup all purpose flour

1 tbsp. sugar

1/2 tsp ground cinnamon

1 1/2 cups milk

2 eggs

FILLING:

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 tablespoonfuls on each crepe; roll up. Top with Strawberry Rhubarb Sauce.

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, or cherry, or blueberry piefilling. I have a crepe pan, so I use quite a bit more batter than the 2 tbsp. the recipe calls for.