This recipe is adapted from Tom Jaine's and Nicholas Campion's book, Cosmic Cuisine - The Astrological Cookbook (Windward).

Spread your favourite jam on each crêpe and spoon a dollop of whipped cream sweetened with sugar and a splash of Luxardo Maraschino liqueur to transform this appetizer into a luscious dessert. Updated from an old recipe I had from Sunset Magazine.

Read Kitchen Essentials -- Meringue for tips and tricks on how to prepare this simple, gourmet dessert.

The website of the Ontario maple syrup people, ontariomaplesyrup.com, is loaded with enticing recipes. From the beginning of the meal to the sweetest endings, there’s a fascinating variety of maple tastes. I picked this one and the next from the long list.

Mary Knickle submitted this maple syrup-based recipe for Tidings' Maple Syrup Recipe Contest.

She suggests that if you like your chocolate sauce a little runnier on ice-cream add just a little water (a few tablespoons) and adjust flavours accordingly.  You can add any of the above ingredients over again.  Just whisk until smooth under a low heat. Above all enjoy, and savour the comments: "This is the best chocolate sauce I have ever had!"