Fillings for crêpes

Warm savory fillings:

• Toss leftover cooked chicken with sautéed mushrooms and leeks and a splash of dry white wine, cream, chopped parsley and thyme.

• Chopped ham and Cheddar cheese.

• Steamed asparagus and shredded Parmesan cheese.

• Sautéed garlic, fresh tomatoes, rosemary, basil and chopped black olives.

• Sautéed spinach with crumbled feta and toasted pine nuts or almonds.

• Fill with smoked salmon, horseradish-spiked crème fraîche, roll and slice in 4-inch pieces for appetizer or to serve with a tossed salad.

Sweet fillings:

• Nutella or your favorite chocolate spread; fold into triangles and serve topped with vanilla ice cream.

• Fresh raspberries and soft vanilla ice cream; serve topped with more fresh berries.

• Sautéed apples and top with cinnamon scented whipped cream.

BETH DOOLEY