Shredded or fresh mozzarella
Marinara sauce
3 Naked Crepini crepes
Toppings of your choice

Place two crepes on top of one another on a lightly oiled skillet or baking sheet.
Spread marinara sauce over the crepes.
Sprinkle mozzarella cheese evenly over the sauce.
Cover with another crepe.
Add more cheese (and sauce or toppings, if you wish) on top.
Heat until the cheese melts on a skillet on low heat or in the oven (approx. 5-10 minutes).
Cut into slices and serve.

Note: The crepe pizza will be soft, so the weight of additional toppings may require eating the slices with a fork. 

1.5 tablespoons cream cheese
2 ham slices
1-2 cups spinach leaves  
Salt and black pepper to taste 
1 Naked Crepini

Lay one Naked Crepini out flat and place the spinach leaves across the crepe.
Spread cream cheese over the spinach leaves and place the ham on top.
Roll up the Naked Crepini in a piece of foil.
Place in the freezer until it hardens, then remove the foil and cut the roll into pieces.
Serve on a bed of spinach.

Salmon, Spinach and Dill Rolls


2-4 pieces of salmon (lox)
2 tablespoons cream cheese
Fresh dill
Olive oil
1 Naked Crepini

Lay out the Naked Crepini so it is flat.
Place the salmon on the Crepini, then spread cream cheese across and top with fresh dill.
Place in the freezer until it hardens, then remove the foil and cut the roll into pieces.
Serve over spinach or arugula leaves and drizzle with olive oil.

A light and refreshing dish to impress
anyone at your next dinner party. 

2 pounds tilapia fillets, finely diced
1 cup lime juice (about 8 large limes)
1/2 cup seeded chopped tomato
1/2 cucumber, peeled, seeded and finely diced
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 cup clam-tomato juice (recommended: Clamato), optional
1 tablespoon bottled hot sauce (recommended: Huichol), optional
1 serrano chili, optional
Mayonnaise, for spreading
1 avocado, halved, pitted, peeled, and thinly sliced
1 lime, cut into wedges
2-3 Naked Crepini crepes

Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator for about 15-20 minutes until the fish is completely white. 
Remove from the fridge and drain the lime juice, gently squeezing the fish with your hands. Discard the juice. Add tomato, cucumber, onion, and cilantro. Season with salt and pepper to taste. Add clam-tomato juice, hot sauce and/or chili (optional).
Take a Naked crepe and cut out small circles using a glass cup. Spread mayonnaise over each circle. 

Place the circles in a small bowl, lining the sides.
Fill the lined bowl with ceviche.
Serve and enjoy!