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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Crepes with Mexican Chocolate Recipe

Brought to you by Lanier Publishing Recipes

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Ingredients:
6 eggs
6 cups flour
6 cups of milk
3/4 stick melted butter
2 1/2 cups water
1/2 cup sugar
1/2 cup rum

Crepes:
Blend or mix ingredients together. Best to let sit for 30 minutes to get all the lumps out. Cook on buttered, iron skillet on medium heat, bubbly all over. Place on plate and stack until all the batter is cooked. Crepes can be warmed in a microwave or frozen until ready to use.

Melted Chocolate:
Melt Mexican style chocolate and semisweet chocolate and cream on a low burner to make a consistency of chocolate sauce. Keep warm to use as garnish.

Filling: Slice fresh fruit, bananas, strawberries, grapes, and blueberries, and roll inside of crepe so the crepe is very fat. Sprinkle fruit on top to add color to the plate. Sprinkle with powdered sugar, melted Mexican Chocolate and Freshly Whipped Cream. Dash with nutmeg.

Instructions: