Did you see the two replies on the Recipe Exchange? Here is a link that might be useful: Recipe Exchange

Recipes from Sue Gregg: Apple Walnut Crepes (4 servings / 2 crepes each) 2 T. melted butter 4 small or 3 med. apples, peeled, thinly sliced 1/2 c. chopped walnuts 8 t. cinnamon sugar Place 2-3 T apple filling on one side of crepe; roll up and place seam side down on serving plate. If desired, briefly warm rolled crepes in 300-350-degree oven. uncovered. To serve, top crepes with leftover apple filling and whipped cream. ---------------------------- Lemon Fruit Crepes (4 servings - 2 crepes each) Make or purchase lemon pie filling. You will need about 1-1/2 c. (cool) pudding. Place 3 T. lemon filling on one side of crepe; roll up and place seam side down on serving plate. If desired briefly warm rolled crepes in 300-350-degree F oven, uncovered. For topping: about 3 c. fresh and/or frozen fruit (strawberries, bananas, peaches, raspberries) Top each crepe with about 1/3 c. fruit per crepe and whipped cream. ------------------------------ Banana Cream Crepes (4 servings - 2 crepes each serving) Make or purchase vanilla pudding (you will need about 1-1/2 c. pudding - cooled). Fold in 1 diced banana. Make or purchase chocolate sauce. Place about 3 T. pudding on one side of crepe; roll up and place on serving plate. If desired briefly warm rolled crepes in 300-350-degree F oven, uncovered. To serve, top crepes with drizzle of chocolate sauce and whipped cream. ----------------------------------------- Peach-Pineapple Topping/Filling Chop fruit in small pieces and mix together (plan about 1/2 c. total fruit per crepe). Use fresh or canned unsweetened drained peaches and fresh or canned unsweetened pineapple. You can take any extra fruit and blend it in the blender for a sauce. Fill each crepe with the following and roll it up: 3-4 T. chopped fruit about 1 T. whipped cream, yogurt or sour cream about 1-1/2 t. finely chopped nuts or sliced almonds [Grainlady note: if I use sliced almonds I'll also add a little almond flavoring to the fruit.]

Norge...likely from the 60's...early 60's.. And I will tell you that if you make icecream with what my mother used to call "vappy" it will taste like "vappy"...EWWW...Pop for the cream!! Evaporated milk comes in 2 sizes...a tall can...think it holds about 12 oz, and a short can which holds 1/2 that. Way back when, lots of people used "vappy" in their coffee and tea....even restraunts ( at least on the east coast) even offered a choice of evaporated milk or cream with your coffee. Growing up there was always a short can of "vappy" with 2 holes punched into the top, sitting in the refrigerator, because one of my grand mothers who lived with us preferred it....EWWW!! Linda C

sweet_betsy I was glad to see there was an egg in the pastry in the recipe you linked to. I thought it would take pastry similar to what would be used for a hefty meat filling. The protein in the egg will reinforce the structure of the pastry making it strong enough to hold all that filling. -Grainlady