I've been eating - and making - these delectable breakfast treats for as long as I can remember. They look impressive but are quick and easy to prepare. Heating the filled crepes a second time turns them golden brown and adds a wonderful crispness.
"I like this recipe because it is easy to make," says Irene Menninga of Grand Rapids, Michigan. "I often prepare the crepes and filling in advance, assembling them and adding the topping just before serving."
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