Recently I had my 19 year old niece over for dinner. I asked her what she wanted and she said crepes. When she got here, I told her that she might be disappointed but not surprised that I tried new types of crepe filling. I am known for trying new recipes.

Broccoli and Cheddar Crepes – My crepe batter is similar to this. Boil broccoli florets in water for a few minutes, then drain. Put shredded cheddar and broccoli in a crepe and fold. Place crepes in a baking pan coated with cooking spray. Add shredded cheese on top of crepes. Bake at 375 for about 20 minutes or until brown.

Salad – I took the easy route and it was salad from a bag. My niece had ranch dressing and I had Italian.

Roasted Blueberry and Rhubarb Crepes with Honey and Greek Yogurt – I used frozen rhubarb that I thawed in my refrigerator overnight. I drained it well before roasting.

My critique of the meal: The broccoli crepes were very good but I prefer the asparagus crepes since they seem more special. I liked the roasted rhubarb and blueberries and think it would be great over vanilla ice cream with whipped cream.