• 3 eggs
• 1/2 cup milk
• 1/2 cup water
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1 1/4 cups sifted confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 4 cups sliced strawberries

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

• 8 lasagna noodles
  
• 1 tablespoon olive oil
  
• 1 (10 ounce) package frozen chopped spinach
  
• 2 tablespoons thinly sliced green onion
  
• 1 pint part-skim ricotta cheese
  
• 1/4 cup grated Parmesan cheese
  
• 1/2 teaspoon salt
  
• 1 egg
  
• 21 ounces Alfredo-style pasta sauce
  
• 1 cup shredded mozzarella cheese

Spicy Sichuan-Style Prawns - World Food Cuisine

How to cook:

• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
  
• Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
  
• Preheat oven to 375 degrees F (190 degrees C).
  
• Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
  
• In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.