These cheese filled crepes with a touch of rosewater are the perfect dessert following an evening dinner. Drizzled with a light, honey syrup, then followed with a dusting of confectioners’ sugar and a few rose petals was an impressive finish. I first saw this recipe in Food and Wine (2014) and then recently bought Yotam … Continue reading
This is a special recipe in my family as it is one of the few recipes my husband helped me make and this is also my 300th post! I made the sauce and filling and he was in charge of the crepes. He always wanted to be sure there were a few extras so he could … Continue reading
These crepes are very rich and a good recipe to cut back on the calories and fat if you choose to. I have made them with 2% sharp cheese, low fat cream cheese, 2% milk and egg beaters instead of real eggs. Noone has ever complained.