Ingredients

• 2 eggs
• 1 cup milk
• 1 Tbsp. butter, melted
• 1/2 cup flour
• 1/8 tsp. salt
• dash ground nutmeg
• dash ground cinnamon

Filling:

• 3/4 cup sugar
• 1/3 cup cornstarch
• 1/4 tsp. ground cinnamon
• dash ground nutmeg
• 1 cup orange juice
• 2 Tbsp. grated orange peel
• 1 1/2 tsp. lemon juice
• 3 cups chopped fresh rhubarb
• 3 cups halved fresh strawberries
• whipped cream

Directions

In a small mixing bowl, beat eggs, milk and butter.combine the flour, salt, nutmeg and cinnamon; add to egg mixture. Cover and refrigerate for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the orange juice, orange peel 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. Heat a lightly greased 8 inch nonstick skillet; pour 2 Tbsp. 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 between. To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream.

By Robin from Washington, IA