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
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.
These fancy-looking delights are a sweet ending to a special-occasion meal. A tender crepe envelopes a rich chocolate filling. It's then topped with chocolate sauce, whipped cream and a sprinkling of almonds.—Taste of Home Cooking School, Greendale, Wisconsin
This is a great recipes because it is easy to make, but looks impressive. You can prepare the crepes and filling in advance, and assemble them and add the topping just before serving. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. —Tina Sawchuk, Ardmore, Alberta