Pancakes - also known as hot cakes - or crepes - a thinner version of pancake - are always a popular item and well suited for breakfast, lunch, brunch or dinner.

I am a big fan of both pancakes and crepes. When combined with toppings using both savory and sweet items, they are a big hit that covers a wide spectrum of possibilities.  

Today, we enjoy and create many versions of this old traditional cake. Here are a few recipes that may change your mind of the many, out-of-the-box possibilities of the crepe and hot cake.

Be Creative when cooking these delights.

I came up with this one myself: "Rise and Shine It’s Pancake and Crepe time – Anytime!"

I could not agree with myself more!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at jcorser@monroeccc.edu.

Note: You can purchase a metal form from a cake supply store if you want your cakes a certain size. 

Note:  Crepes having different folding techniques you may view these on-line.  You can top this crepe with sour cream and scallions or anything you desire for taste.

Note: Play with this one; You can use Ice Cream, Peanut Butter, Jarred Preserves, etc.

Note: Using a spatula when flipping a crepe helps, or heat two pans and flip to the additional pan.