Caramelized Rhubarb Crepes with Sour Cream

This recipe is adapted from one I found on the Martha Stewart website. I have included the link to the real recipe below. I used the filling from there, which I have typed out, and a basic crepe recipe that I had.

CARAMELIZED RHUBARB

9 Tbsp butter

1 cup plus 2 Tbsp sugar

1 1/2 lbs rhubarb, cut into 1/2" lengths

1/4 cup plus 2 Tbsp brandy (I didn't have, I subbed vanilla vodka)

Melt butter in a large saute pan over medium heat. Sprinkle sugar over butter and cook until sugar has dissolved and starts to turn golden brown, about 5 minutes. Add rhubarb and cook (stirring to coat) until rhubarb is tender, about 5 minutes. Add brandy to pan and cook just until liquid comes to a boil, about 30 seconds. Remove from heat and let cool. Fill prepared crepes with filling. Roll. Serve with a dollop of sour cream.

RATINGS:

Heather - 8 - "They were ok"

Brad - 10 - " I LOVE THESE!"

Kandy - 9 - "One is great, two is too much"

NOTE:

Link to original recipe won't paste. You can search Breakfast Blintzes if you would like to find it on the Martha Stewart website.