The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. —Mary Sloan, Brighton, Michigan
This was my favorite recipe when I was growing up in western Michigan, where asparagus is a big spring crop. With its sausage-and-cheese filling, tender asparagus and rich sour cream topping, this pretty dish will impress guests.
My daughter, Dena, is the real cook in our family, and she's always trying new recipes and encouraging me to fix things, too. She insisted I make these crepes, and I'm glad she did—now they are my husband Jake's favorite dessert!
My husband and I enjoy taking turns fixing weekend breakfasts. These crepes are frequently on our menus. The sweet-and-sour banana filling is delicious. You'll want to serve them for lunch, dinner and dessert!
“This family favorite is a great treat on chilly nights. It’s warming and has so much flavor in every bite. I like to serve it with a tossed salad and rolls.”
Kristy Barnes-Armstrong - Marysville, Washington
When I organized food and nutrition training for our county 4-H’ers, we had cooking demonstrations representing different countries. We chose crepes for France, and everyone really loved them with this chicken broccoli filling.
"After a long day of blackberry picking, I whipped up a sauce to dress up some crepes I had on hand," recalls Jennifer Weisbrodt in Oconomowoc, Wisconsin. "This speedy dish really hit the spot and tied everything together beautifully! The crepes make an elegant addition to any brunch, and the sauce is delectable over warm waffles."
Delicate crepes, filled with creamy Mascarpone cheese and laced with vanilla and a hint of coffee liqueur, make for a mouthwatering morning treat. It’s special in every way. —Karen S. Shelton, Collierville, Tennessee