On 2/7/2013 1:17 PM, gloria p wrote:
> On 2/7/2013 9:36 AM, jmcquown wrote:
>
>>
>> Chicken and broccoli crepes come to mind. I'm sure you could use any
>> number of sauteed vegetables in a crepe.
>>
>> Jill
>
>
>
> Asparagus crepes (with or without ham) topped with Hollandaise!
>
> gloria p

Oooh that sounds good! I'm thinking maybe some sauteed chicken and
asparagus topped with the Hollandaise...

Herbs and seasonings are (of course) left to the imagination of the
chef, depending upon the filling.

Jill