By Rick Rodgers
The sweet possibilities for filling crêpes are almost endless. Apricot preserves are a popular choice, not to mention prune butter, cherry preserves, or Nutella, the Italian hazelnut-chocolate paste. You can also use the poppy seed filling from kolacky, or the walnut filling. Sprinkle them with your choice of walnuts or confectioners’ sugar, or serve them with a chocolate sauce, if the filling is compatible.