YUMMO: I have never made crepes before so if this isn't how they are supposed to look, I'm sorry. I served these crepes when my parents came over one evening. I did most of the work ahead of time and then assembled them on the spot. Everybody went nuts for them. They took a lot of patience to make and I wouldn't recommend making them with two kiddos hanging on ya. But they were fantastic and I can't wait to try and make them again the next time I need a desert. Batter: 1 cup all purpose flour 1 tbsp. Sugar 1/2 tsp cinnamon 1 1/2 cups milk 2 eggs Filling: 8oz cream cheese, softened 1 carton whipped topping, thawed 1/2 C Confectioner's sugar SAUCE 2 1/2 C chopped fresh or frozen rhubarb (1" pieces) 1 C 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. In a large bowl, combine filling, cover and refrigerate for 1 hour. In a 8" nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 T into the center of skillet. Lift & 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 as needed. When cool, stack crepes between waxed paper. In a large mixing bowl, beat the filling ingredients until smooth. Spread 2T on each crepe; roll up. Top with sauce.