Dessert Crepes (four variations)

I.      Make Sweet Crepes.  On each warm crepe place one small scoop chocolate chip (or other) ice cream; fold over.  Drizzle with chocolate syrup and garnish with whipped topping.

II.    Make Sweet Crepes.  Wash and slice 2 pints strawberries.  In a small skillet over very low heat, stir together 1/4 cup orange liqueur (or 1 tsp. lemon juice) and 1 Tbsp. sugar.  Add strawberries and coat with syrup, then remove with slotted spoon.  Continue to heat syrup.  Place about 2 Tbsp. strawberries on each of 8 warm crepes.  Roll up.  Arrange on serving dish.  Drizzle with syrup.  Makes 8.

III.   Make Sweet Crepes.  Use the canned pie filling of your choice.  Drain sauce from fruit and reserve.  Spoon about 3 tablespoons filling in the center of each crepe.  Fold right and left sides over filling, then fold bottom and top over filling to form a square or flat roll.  Melt 2 tablespoons butter in a large skillet. Place half of crepes in skillet, seam side down.  Cook over medium heat until lightly browned, turning once; remove from skillet and keep warm.  Melt remaining butter in skillet; repeated procedure with remaining crepes.  Heat reserved pie filling sauce in the microwave and spoon over cooked crepes.  Serve with sour cream, whipped cream or vanilla ice cream.  Garnish with fresh fruit, if desired

 

IV.   Make Basic Crepes.  In a large skillet melt 1/2 cup butter.  Add 1/2 cup packed brown sugar, 1 tsp. grated lemon rind, and 1 Tbsp. lemon juice.  Stir over medium heat until sugar dissolves.  Peel 3 bananas and slice.  Add to sugar mixture and heat.  Place 2 Tbsp. of filling on center of each crepe.  Roll up and top with whipped cream or whipped topping.  Serves 6.