Mmmm...One of my all-time favorite breakfast foods: crepes with cheese blintz filling. I substituted fresh strawberries (when they are in season) or strawberry preserves (out of season) for the fruit topping!
Crêpes aren't just for dessert—they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it—without it, the crêpes are tricky to roll. Serve with: A tossed salad.
We love these at my house. I leave the corn out and add some chopped cooked shrimp to the inside of the crepe. I have also added some chicken to the sauce and poured it over pasta. This is easy and so good!