Strawberry Rhubarb Crepes

• 2 large eggs
• 1 cup whole milk
• 1 tablespoon butter, melted
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• Dash ground nutmeg
• Dash ground cinnamon
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon ground cinnamon
• Dash ground nutmeg
• 1 cup orange juice
• 2 tablespoons grated orange zest
• 1-1/2 teaspoons lemon juice
• 3 cups chopped fresh rhubarb
• 3 cups halved fresh strawberries
• Whipped cream

1. In a small bowl, beat the eggs, milk and butter. Combine the flour, salt, nutmeg and cinnamon; add to egg mixture. Cover and refrigerate for 30 minutes.
2. Meanwhile, in a large saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the orange juice, orange zest and lemon juice; stir in rhubarb and strawberries. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender, stirring occasionally. Set aside.
3. Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter 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, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
4. To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream.

eggs, milk, butter, allpurpose, salt, ground nutmeg, ground cinnamon, sugar, cornstarch, ground cinnamon, ground nutmeg, orange juice, orange zest, lemon juice, fresh rhubarb, fresh strawberries, cream

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