Key lime juice turns cream cheese into the refreshing filling for these berry crepes. Sometimes, I even pipe the sweet filling into phyllo-dough cones that I bake separately. –Wolfgang Hanau of West Palm Beach, Florida
Here is a simple and delicious treat featuring a thin, tender crepe stuffed with a creamy chocolate-hazelnut spread and bananas lightly sauteed in brown sugar and butter. It tastes elegant but takes so little effort. —Cathy Hall, Lyndhurst, Virginia
Each year for my husband's birthday I make him a different lemon cake (a tradition started by his mother). A couple years ago I made a Lemon Crepe Cake and it was really good. This spring I added fresh strawberries and the cake was fabulous! I like to make the crepe batter and lemon curd the night before and assemble the next morning. —Lora Roth, Seneca, South Carolina
I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania
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!