Makes 6 (12-inch( crepes

Chocolate Crepes
1 pint fresh washed strawberries
Nutella
Creamy peanut butter
Low fat whipped topping
Maple syrup

Top and quarter strawberries for filling leaving 6 whole untopped strawberries for garnish. Mix strawberry quarters with 2 cups whipped topping.

With second side of crepe down, apply a thin strip of peanut butter about three inches from bottom edge of crepe. Apply a strip of Nutella along the peanut butter. Apply a strip of maple syrup. Apply 4 tablespoons of whipped topping/strawberry mixture. Roll up crepe. Put two filled crepes on a plate. Apply topping of three half strawberries and whipped topping.

1 cup almond paste
1 egg, beaten
Granulated sugar
Few drops almond extract
Brandy
8 crepes
Butter

Sauce
1 pint raspberries
1 to 2 tablespoons confectioners’ sugar
1 tablespoon raspberry or strawberry preserves
1 teaspoon balsamic vinegar, lemon juice or framboise liqueur

Preheat oven to 375 degrees F.

Mix almond paste with egg and sugar to taste (this will depend on the type of almond paste you are using). Flavor paste with almond extract and brandy to taste. Portion mixture into the crepes, then roll or fold and arrange in a baking pan. Dot with butter and sprinkle lightly with sugar.

Bake until light golden brown.

Meanwhile, make the sauce by pur?eing raspberries with powdered sugar, preserves and vinegar (or lemon juice or framboise liqueur).

Serve cool fruit sauce with the hot crepes, and if desired, top with a scoop of frozen yogurt or ice cream for a delicious contrast.

Yields 8 crepes.

3 eggs, well beaten
1 1/2 cups milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons melted butter

Combine eggs and milk. Add flour and salt and last the melted butter. Beat until smooth. Batter can be mixed in blender. Cover and place in refrigerator for 1 to 2 hours.

Heat a 6-inch greased skillet. Add 1 tablespoon of batter. Tip skillet from side to side until batter covers the bottom of the skillet. Brown crepes on both sides. Keep hot. Place desired filling in center and roll. Add sauce.

1 cup Bisquick?
3/4 cup milk
2 eggs

Beat all ingredients with a wire whisk. Pour 1/4 cup of the batter into a lightly greased hot skillet. Rotate until the batter covers the bottom of the skillet. Cook until golden. Cook other side.

1 cup sour cream
1/3 cup brown sugar, packed
1 cup Bisquick
1 egg
1 cup milk
1 (21 ounce) can cherry pie filling
1/4 cup orange flavor liqueur

Heat oven to 350 degrees F.

Blend sour cream and brown sugar. Set aside.

Beat Bisquick, egg and milk with rotary beater until smooth. Spoon 2 tablespoons batter into hot, lightly greased 6 or 7-inch skillet. Rotate pan until batter covers bottom. Bake until bubbles appear. Gently loosen edge. Turn and bake other side. Spoon 1 tablespoon sour cream mixture onto one half of each crepe. Roll up. Place crepes seam side down onto ovenproof platter. Bake about 5 minutes.

In chafing dish or saucepan, heat pie filling until warm. Heat liqueur just until warm. Pour liqueur slowly over pie filling and ignite immediately. Do not stir. Spoon sauce and cherries over crepes.

1 pint fresh strawberries, sliced
1/2 cup granulated sugar
18 to 20 crepes
Strawberry Cr?me

Strawberry Cr?me
8 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1 cup sliced strawberries

Crepes
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
3 eggs, beaten
2 tablespoons butter, melted
1 tablespoon sugar (if desired to make a sweet crepe)
1/2 teaspoon nutmeg (if desired to make a sweet crepe)

Reserve 1 cup sliced strawberries for Strawberry Cr?me. Sprinkle sugar over remaining berries. Make crepes. Prepare Strawberry Cr?me. Spread about 1 tablespoon filling on each crepe; roll up. Serve with sweetened strawberries.

Strawberry Cr?me: Combine cream cheese and confectioners’ sugar. Blend in strawberries.

Crepes: Stir together flour and salt (sugar and nutmeg, if desired); set aside.

Blend together milk, eggs and melted butter. You can use an electric mixer, hand beater or blender. Add liquid to flour mixture all at once; beat until smooth.

Heat pan. Melt 1/4 to 1/2 teaspoon butter in pan. If pan is well seasoned, cook 2 crepes before adding more butter. Pour 2 tablespoons butter into pan and rotate quickly so batter covers bottom of pan. Cook over medium heat for 1 minute. Loosen edges and flip over. Cook 30 seconds to 1 minute more. Stack crepes on ovenproof plate or baking dish to keep warm.

2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs, beaten
1 cup milk
16 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
Strawberry-Banana Topping

Combine flour, salt and eggs; beat until smooth. Gradually add milk, mixing until well blended. For each crepe, pour 1/4 cup batter into hot, lightly greased 8-inch skillet or crepe pan, tilting skillet to cover bottom. Cook over medium-high heat until lightly browned on both sides, turning once.

Combine cream cheese, sugar and vanilla extract, mixing until well blended. Spread approximately 1/8 cup cheese mixture onto each crepe. Fold in thirds. Place in 13 x 9-inch baking dish. Bake at 350 degrees F for 15 to 20 minutes or until thoroughly heated. Serve with Strawberry-Banana Topping.

Strawberry-Banana Topping
1 (10 ounce) package frozen strawberries, thawed
1 tablespoon cornstarch
1 banana, sliced

Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1 1/2 cups; gradually add to cornstarch in saucepan, stirring until well blended. Bring to boil over medium heat, stirring constantly. Boil for 1 minute. Stir in fruit.

Crepes
3 eggs
1/4 cup granulated sugar
1 cup flour
1 cup whole milk
1 tablespoon fine quality cocoa powder
1 tablespoon butter, melted
1 tablespoon pure vanilla extract

White Chocolate Sauce
1 (6 ounce) white chocolate baking bar
5 tablespoons whipping cream
2 tablespoons light corn syrup
1 1/2 tablespoons raspberry liqueur
1/2 teaspoon pure vanilla extract

Raspberry Cream
1 cup whipping cream
1 tablespoon raspberry liqueur
1 tablespoon granulated sugar
2 pints fresh raspberries, divided

Fresh mint sprigs, for garnish

Blend all ingredients for crepes in a blender or food processor until smooth. Heat 6-inch non-stick skillet pan over medium-high heat; coat with vegetable spray. Pour 2 to 3 tablespoons of batter into pan; swirling to form crepe. Cook minute on each side or until golden. Repeat with remaining batter. Crepes m be stacked and freeze well. Makes 14 crepes.

White Chocolate Sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla extract. Keep warm.

Yield: 1 cup.

Raspberry Cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in 1/4 of raspberries.

To serve: Spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over an place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.

Yield: 7 servings

Source: Mai Pham, Lemon Grass, Sacramento, California

Batter
2 cups rice flour
1/2 cup unsweetened coconut milk
2 1/3 cups water
1 1/2 teaspoons ground turmeric
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon curry powder, preferably Vietnamese Golden Bells brand
3 scallions, cut into thin rings

Filling
4 tablespoons vegetable oil
1/4 yellow onion, thinly sliced (1/2 cup)
4 ounces pork shoulder or chicken breast, thinly sliced
12 medium raw shrimp, peeled and deveined
4 cups bean sprouts
2 cups sliced white mushrooms, lightly saut?ed, drained

Make the batter: Place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend. Set aside.

Make filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add one-quarter each of the onion, the pork and the shrimp and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup mushroom on one side of the crepe, closer to the center than the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. uncover and cook until the crepe is crisp and chicken and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it’s not brown, cook another minute or two.

Lift the side of the crepe without the bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe.

2/3 cup all-purpose flour
2 eggs
1 cup milk
3 tablespoons butter, at room temperature
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cardamon

Whip the eggs, butter and milk together to get some air into the batter, then add the dry ingredients. Mix well and let sit for a minute.

Use a crepe pan to cook crepes, or just swirl it around in a nonstick pan so it is thin enough. Fill with Nutella and roll up.