Blueberries and Cream Crepes

Sunday is our special dinner. I usually make something unique. My parents come over so I usually keep it limited to the fare that they like. For dinner I was making Asparagus and Roasted Bell Pepper Crepes to go with Gizzard Soup. (Sounds gross but it is actually quite tasty). I made so many crepes that we ended up having it for breakfast.

I would give the recipe for Gizzard Soup but somehow I think we might be the only people around that like it. If you do want the recipe then request it and I will post it.
Asparagus and Roasted Red Pepper Crepes

cream cheese
roasted red peppers ( I roast them and freeze them during the summer)
asparagus

Season the red peppers with olive oil, salt and pepper.
Carefully spread about a teaspoon of cream cheese onto crepe. Lay asparagus and about 1/8 of a cup of the roasted peppers out on the crepe. Roll tightly and place in a lightly greased baking dish. Continue rolling until all of your ingredients are used up. Heat in 350 F oven for about 20 minutes until heated through.

Blueberries and Cream Crepes

1/2 cup sour cream
1-2 tablespoons sugar
crepes (see recipe under pumpkin manicotti)
blueberry sauce ( I make and freeze mine in the summer after picking)
banana

Slice a half of a banana onto crepe and roll up. Pour blueberry sauce over crepe and add a dollop of the sweet sour cream.

Simple and delicious. See photos below. I haven't quite figured out how to add the pictures near the appropriate text.