Crepes

Spread Lavender Lemon Curd or purchased lemon curd in crepe, fold crepe, top with fresh berries and sweetened whipped cream.

In a heavy-bottom medium saucepan, combine 3/4 to 1 cup sugar, 1/2 cup lemon juice, 1/4 cup food-grade lavender and 6 large egg yolks. Cook over medium-low, stirring constantly and scraping bottom of pan to make sure yolks heat slowly and evenly. Once hot, increase heat to medium-high. Cook, stirring constantly, until curd is thickened and bubbly, about 10 minutes. Remove from heat. Stir in 1/2 cup butter, cut into 1/2-inch cubes, until melted. Strain curd through a fine-mesh sieve to remove lavender and any cooked bits of egg. Place plastic wrap directly on surface of the curd. Chill at least 1 hour. Store in refrigerator up to two weeks. Makes 1 1/4 cups. PER 1.5 TABLESPOONS 153 cal, 10 g fat, 106 mg chol, 61 mg sodium, 15 g carbo, 1 g fiber, 14 g sugars, 2 g pro.

Spread a crepe with Garlic-Parmesan Cream Sauce. Add sauteed mushrooms, crisp-cooked bacon and lightly wilted spinach, then roll or fold crepe to serve. (For ease, you can fry the bacon, then cook the mushrooms in the drippings, then wilt in the spinach.)

In a small bowl, stir together 1 tablespoon butter, melted, and 1 tablespoon all-purpose flour. In a small saucepan, heat 1 cup heavy cream over medium until just starting to bubble around the edges. Add 1/2 cup finely grated Parmesan cheese; 1 clove garlic, minced; and a pinch salt. Stir slowly until cheese is melted. Add butter mixture to pan and whisk continuously until sauce is thick. Makes 1 cup.PER 2 TABLESPOONS 140 cal, 14 g fat, 42 mg chol, 128 mg sodium, 2 g carbo, 0 g fiber, 1 g sugars, 2 g pro.

Immediately after flipping a crepe, top with shredded sharp white cheddar, strawberry jam and chopped crisp-cooked bacon. When cheese melts, fold crepe and top with an over-easy egg. (Tip: Cook crepes over lower heat for this recipe to give the cheese time to melt.)

Pour melted butter (Bryan likes Kerrygold) over the cooking crepe and sprinkle with cinnamon sugar. Cook until sugar is melted and bubbly, and the crepe bottom is brown and crispy (2 to 3 minutes). Top with whipped cream.