Fill classic crepes with cooked sausage, sauteed red pepper, portabella mushrooms, and parmesan cheese.

*This crepe might not be sweet in the traditional sense, but it's still SWEET!

Fill crepes with seasonal sliced fresh fruits and a dollop of whipped cream. Pictured above are chocolate crepes. Yum!

Spread a classic crepe with nutella and sliced bananas...or strawberries, raspberries, peaches or whatever sounds fresh and delicious!

Fill classic crepes with apple slices sauteed in butter, cinnamon, and a sprinkle of brown sugar. Add a tablespoon of crunchy granola for that extra flavor burst! For added sweetness, add a dollop of sweetened whipped cream and a drizzle of caramel sauce. Wowza!

Grate 2 oz of an unsweetened baking chocolate bar. Set aside. Pour 1 1/2 cups whipping cream into a heavy bottomed saucepan. Stir in grated chocolate and heat over medium low heat until the chocolate melts. Remove from heat and place in refrigerator until chilled (3 hours). When mixture is chilled, pour into electric mixer and whip until soft peaks of cream form. Stir in 1 tsp vanilla and 4 TBSP confectioner's sugar. *Optional~ add juice of 1/2 orange or 1 TBSP orange liqueur. Delicious!

Spread cooked crepes with marscapone cheese and fruit  jams. Photo above shows blackberry jam from the Washington coast.

Spread each cooked crepe with pesto sauce and then sprinkle with cooked chicken, sauteed red peppers, and mushrooms. Add quartered artichoke hearts and a handful of parmesan cheese. 

For added creaminess, pour a cup of white sauce over the bottom of a 9 x11 inch baking pan. Place rolled crepes over white sauce in baking pan. Pour another cup of white sauce over crepes. Sprinkle with a cup of grated mozzarella cheese. Bake in oven at 350 degrees for about 45 minutes or until cheese melts.

Spread a cooked crepe with 1 TBSP of pesto sauce. Place tender chunks of cooked  salmon along center of cooked crepe. Squeeze juice of half lemon over salmon. Sprinkle with 1/4 tsp dill. Roll crepe or fold into quarters around salmon filling.Optional For added decadence, pour a cup of white sauce into a 9 x 11 inch baking pan. Spread white sauce evenly over pan. Place rolled crepes in pan. Top with more white sauce and a cup of grated parmesan cheese. Bake in oven until hot and cheese is melted.

Heat a saute pan with 1 tsp olive oil. Cook 1 cup chopped green pepper until tender. Add 1 cup coconut milk, 2 cups cooked rice, 1 cup cooked shrimp, 1 cup fresh pineapple, 2 TBSP curry powder and the juice of half a lime. Stir together and heat until bubbly. Place 1/3 cup of mixture down the center of a cooked crepe. Roll up and place in oven proof serving platter. Keep warm until ready to serve. Optional: For added goodness, top with a drizzle of warm coconut milk and toasted coconut shavings

Saute 4 cups fresh spinach leaves, 1/4 cup minced onion and 1/4 cup minced fresh apple until soft. Add 1 cup crumbled feta cheese. Heat a skillet with 1 tsp olive oil. Place cooked crepe in the hot pan. Spread spinach mixture evenly over the crepe. Place another cooked crepe on top. Cook until lightly brown. Flip (carefully!) and brown the other side. Serves 4.

Fill crepes with thinly sliced prime rib. Serve with piping hot au jus. Enjoy!

Saute one pound of thinly sliced chicken or beef until cooked through. Add 1 cup each of sliced red pepper, green pepper, and onion. Cook until tender. Stir in 3/4 cup of your favorite salsa, 1/4 cup chopped cilantro and the juice of 1 lime. Place 1/2 cup of mixture down the center of a cooked crepe. Roll and place on oven proof serving dish. Keep warm until ready to serve. Garnish with additional cilantro. Serve with sides of chopped lettuce, fresh tomato, chopped red cabbage, and guacamole.

Fill a crepe with slices of fresh mozzarella cheese, fresh tomatoes, and fresh basil leaves. Fold crepe in half and then half again to make a quarter. Drizzle with balsamic vinegar and enjoy!

Cook up a batch of mini crepes. Arrange on a board with cooked shrimp, sliced tomatoes, fresh mozzarella, pomegranate wedges, pepper slices, fresh basil leaves, and balsamic vinegar. Invite your guests to get creative in rolling a crepe around a variety of yummy treats!

Place fresh tomato slices, cooked bacon strips, and lettuce leaves on a cooked crepe. Fold in half and cut into quarters. Optional: Spread crepe with a dab of mayo, dijon mustard or add fresh basil leaves.

For the kiddies~ Place a pre-cooked crepe in a lightly oiled hot pan. Top with grated cheddar cheese. Place another crepe on top. Grill until lightly browned. Flip and cook the other side until cheese is hot and melted. Cut into wedges. Delicious!

Wrap a crepe around a grilled hotdog or bratwurst. Simple! Eat on the river...or anywhere you happen to be.

Placed sliced avocado down center of crepe. Drizzle with olive oil and season with black pepper and salt. Roll and go!

Pictured is a Boosted crepe..with flaxseed meal and chia seeds.

Heat 1 tablespoon of olive oil in a skillet. Add a crepe. Top the crepe with 1/2 cup grated cheddar cheese, 1/4 cup black beans, and 1/2 red pepper cut into strips. Cook on medium heat until the crepe is lightly browned on the bottom. Top with another crepe and turn with a wide spatula. Cook the other side until lightly browned. Lift carefully onto a serving platter and use a sharp knife to cut into triangular pieces. Serve with salsa and sour cream. Similar to a quesadilla.

Spread each crepe with tomato paste that has been seasoned with oregano and basil. Lay 8 pieces of pepperoni along the center of the crepe. Top with 2/3 cup grated mozzarella cheese. Fold the sides of the crepe in until they meet in the middle. Fold the bottom up to the middle and fold the top over until the "pocket" has been made. 

Heat 1 TBSP olive oil in a pan over medium heat. Cook the crepe pocket on all sides until the cheese is melted and "oozy" on the inside and browned on the outside.

Fill crepes with cooked rice, black beans, sauteed red pepper slices, chopped cilantro and a sprinkle of mozzarella cheese. Serve with sides of sour cream, salsa, and guacamole. *For added flavor, stir in cooked corn. The above picture shows crepes that have been "crisped" (lightly browned on both sides). Serve with sides of sour cream, salsa, chopped cilantro, and shredded red cabbage.