there used to be this french place that had all kinds of crepes and i loved it! well it closed down and now i can't have there YUMMY crepes! the only ones i know how to make are with bananas and strawberries and chocolate YUMMMM! but they had ones with ham and a cheese in them and i dont know what else. does anyone have ANY ideas???

Cheesecake Crepes

Filling:

* 8 oz. cream cheese
* 1 C. dry cottage cheese
* 3 T. sugar
* 1 t. vanilla
* 1 egg

Combine all these ingredients in a bowl. Beat well with a mixer until it is well combined.

To assemble the crepes:

Spoon 1 rounded tablespoon of filling into each crepe. Fold 2 opposite sides towards the center, then fold remaining 2 sides, overlapping center. Place crepes in a lightly greased 9 x 13 baking dish. Cover and bake at 350°F. for 20 minutes.

Topping:

* 1 can (15 oz.) of pineapple tidbits
* 2/3 C. orange juice
* 1/3 C. sugar
* 2 T. cornstarch
* 1 1/2 C. strawberries or raspberries

Drain the tidbits. Reserve liquid. Measure it and add enough orange juice to measure 1 1/4 cups juice. Add it to a medium saucepan. Combine the cornstarch and the sugar and add to the juice. Cook and stir until mixture is thick and bubbly. Cook 2 more minutes. Gently stir in pineapple and strawberries. Serve over crepes.

Note: Make and fill the crepes the day before. Cover and refrigerate them. Bake for 30 minutes for the chilled crepes.

SWEDISH CREPES ROLL - UPS

6 eggs, beaten
1/2 c. sugar
Dash salt
2 c. milk
Flour
1 can cherry or other pie filling
Powdered sugar

Beat all ingredients together except pie filling and powdered sugar. Add enough flour to make a thin batter. Pour about 2 tablespoons batter on grill and tip grill to make a thin crepe. Fry until brown. Turn over and brown. When you get a stack done, fill each with pie filling and roll up. Reheat in microwave or oven. Frost with powdered sugar and serve. (You can substitute a cream sauce filling of peas and diced ham if you want a main dish.)

Alpine Ham, Cheese & Asparagus Crepes


5 tbsp (75 mL) butter, divided
3 cups (750 mL) cut-up asparagus
2 cups (500 mL) sliced brown or white mushrooms
4 green onions, thinly sliced
1/4 tsp (1 mL) dried thyme leaves
1 tsp (5 mL) lemon juice
2 cups (500 mL) shredded Canadian Swiss cheese, divided
18 (6-inch/15-cm) crepes
18 thin slices cooked ham
3 tbsp (45 mL) all purpose flour
1 tsp (5 mL) Dijon mustard
1-1/2 cups (375 mL) milk
1/3 cup (75 mL) dry white wine
1/4 cup (50 mL) grated Canadian Parmesan


Melt 2 tbsp (30 mL) of the butter in large frypan over medium-high heat. Saute asparagus, mushrooms, onions and thyme until tender and any liquid has evaporated. Add lemon juice, then salt and pepper to taste. Stir in 1cup (250 mL) of the Canadian Swiss cheese. Line each crepe with 1 ham slice. Divide cheese and vegetable mixture among crepes, roll up tightly and place in buttered 13 x 9-inch (3.5 L) baking dish.

Melt remaining 3 tbsp (45 mL) butter in large saucepan. Blend in flour and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) of the Canadian Swiss cheese; stir until melted. Salt and pepper to taste. Pour sauce over crepes and sprinkle evenly with remaining 1/2 cup (125 mL) Canadian Swiss and Parmesan cheeses.

Bake in 400°F (200°C) oven, uncovered, for 30 minutes or until hot and lightly browned.

Make up recipe, cover and refrigerate for up to 1 day before serving. Increase baking time to 45 minutes. For a change of taste use Canadian Cheddar or Oka.

my god Mama now thats a dish. gonna attempt this one over the weekend, will let you know how it turns out. will have to the grocery store to stock up - dont think I have everything thats required. will keep ya posted on how it turns out.

is there any other cheese that can be substituted for the Canadian Swiss cheese?