Crêpe Fillings

The filling can be folded into the crepe (place your fillings over one half of the crepe,
then fold to close.) or you can roll them (place the filling place down the center, but slightly
to one side, then fold one side in over the toppings and continue to roll to the other side.)

Crêpe fillings can be savory or sweet and eaten for breakfast, lunch, dinner, or dessert.

Sweet:
- On the sweet side, the favorite of the French is the classic beurre sucre, which is a crêpe slathered in melted butter and sprinkled with sugar. A true delicacy.
- Lemon Curd with berries or whipped cream on top
- Yogurt and jam
- Chocolate-Hazelnut Banana Crepe
- Nutella

Savory:
- Gruyère cheese, ham and egg. [Make scrambled eggs with small pices of ham in them, just before done, add the cheese to melt through. Don't stir until the cheese is mixed in, you want streaks of cheese in the eggs.]
- A healthy option is a spinach, mushroom and leek crêpe.
- Italian Crepes: Ricotta and mozzarella cheese are enveloped in the crepes, dressed in homemade tomato sauce and baked to a molten-hot, bubbly finish.
- Smoked Salmon and dill flavored cream cheese

Banana filling:

1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
5 to 6 firm bananas, halved lengthwise
Whipped cream and additional cinnamon, optional

For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them. Remove from the heat.

Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and dash of cinnamon if desired.

Banana Rum (looks like a topping to me):

3 large bananas
2 tbsp sugar
1 oz rum

Heat on the stovetop

Apple Cinnamon Filling:

3 apples cored and thinly sliced
3 tbsp sugar
1/2 lemon, juiced
verbena
1 tsp cinnamon

Cook on the stovetop until apple softens, but just a bit