Fixing rhubarb this way brings a spring "zing" to the table. I adapted this crepe recipe, which originally featured strawberry jelly, from one I loved as a child. My husband declared it a "winner". He even came up with its name.
Corn bread crepes hold a creamy, ham-and-cheese filling in this special brunch item. I appreciate that they're made the night before. In the morning, I just pop them in the oven and start brewing the coffee!—Diane Nemitz, Ludington, Michigan
Fresh lilacs are a great addition to these crepes. They add beautiful color and will impress any guest. Make these in the spring when lilacs are in bloom.—Taste of Home Test Kitchen, Greendale, Wisconsin
Milk, butter and cottage cheese combine delightfully in these blintzes. When I was a child, my mother served them often for Sunday brunch or for dessert, and they tasted so good.—Lauren Kargen, Buffalo, New York