Creamy Rhubarb Crepes

• 3 eggs
• 1 cup milk
• 5 tablespoons butter, melted
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• Additional butter
• 1 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 2 cups thinly sliced fresh or frozen rhubarb, thawed
• 1 package (8 ounces) cream cheese, softened
• Confectioners' sugar

1. In a large bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand for 30 minutes.
2. Melt 1/2 teaspoon butter in an 8-in. nonstick skillet. Pour 1/4 cup batter into the center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack; cover with paper towel. Repeat with remaining batter, adding butter to skillet as needed.
3. Meanwhile, for sauce, combine the sugar, cornstarch and cinnamon in a saucepan. Stir in rhubarb. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened and rhubarb is tender. Remove from the heat; cool slightly.
4. For filling, in a bowl, beat cream cheese and 1/4 cup of the rhubarb sauce until smooth and creamy. Place a rounded tablespoonful on each crepe; fold in half and in half again, forming a triangle. Dust with confectioners' sugar. Serve with remaining sauce.

eggs, milk, butter, sugar, salt, flour, butter, sugar, cornstarch, ground cinnamon, frozen rhubarb, cream cheese, confectioners

Taken from www.tasteofhome.com/recipes/creamy-rhubarb-crepes/ (may not work)