Add ¼ cup crepe batter to skillet, and immediately swirl skillet to fully cover bottom. Cook until edges are set and top of crepe becomes matte, about 45 seconds.

Remove the crepe to a large plate and repeat until you've used all the batter, making about 10 crepes. In a small bowl mix together the remaining zest, yogurt, honey, and pepper.

When all the crepes are cooked, fill with your desired filling (such as sliced fruit and whipped cream), roll up and serve; or fill with seafood filling and heat before serving as in the recipe below.

Chef notes. This cake is a stunner — it's simply gorgeous — but it doesn’t take any advanced piping or decorating skills to make. It’s also subtly sweet — not at all overpowering.

1 (3-ounce) box lime Jell-O. 4 eggs. 1 1 / 3 cups vegetable oil. ¾ cup orange juice. In a large mixing bowl, combine cake mix and Jell-O. Add eggs, oil and orange juice. Mix until well combined.

A New York City luxury dessert shop has arrived in La Jolla’s Westfield UTC: Lady M Confections, where mille crêpes are the star of the show. “San Diego is just such a beautiful part of ..