"This is a delicious savory entree for brunch. I had some guests with issues about consuming too many carbs, so this was a great way to get an easy egg dish on the table. I did remove half of the yolks to help my friends watching their cholesterol levels. Could not tell that they were missing. Watch the time, mine was a bit too cooked on the bottom"

"Double this recipe! I did not use the lemon curd, because I made the raspberry sauce from Ina Garten. I made them smaller in size because we had many other items to eat. My guests took all of the leftovers home, so I can't comment on how they reheat. Family said that they were the best pancakes ever!"

"This sauce was delicious. I substituted frozen raspberries for the fresh, because they are not in season now. I used 1/2 the amount of preserves(thought it may be too sweet) and Chambord (2 teas) instead of the Framboise. I also did the mixing with a hand blender and put everything through a sieve to get rid of the seeds. The sauce was meant for"

"Wow, these are fabulous. I did not have whole milk and had to use skim and they still tasted wonderful. I used mini muffin tins and a Calphalon "bar cookie" pan and made about 30 minis and 12 "bars" in all. These are going to be a great addition to our chili dinner. If you do use the smaller pans as I did, make sure to adjust your cooking time so""