"This beats making individual crepes any day! The blueberry sauce is fantastic. For those who see this makes a lot, I halved all ingredients, used ad 8" x 8" baking pan, and did not adjust any baking times. Came out great!""

"Wonderful beef flavor and great texture with the barley. Also used reduced sodium beef broth and glad I did. Added 8 oz sauteed cremini mushrooms, otherwise followed the recipe as stated. Will make this again. ""

"Loved, loved, loved it! The orange and star anise are a great complement to the squash. No 'chokes here, either, so cannot comment about that. Will definitely make again. Thank you, Chef Anne!""

"A hit once again! I have made this many, many times for various gatherings and pot luck dinners, and always receive a request or two for the recipe. It's a keeper!""

"Tastes great and very easy to make. I did not have chipolte powder, so I sprinkled just a bit of cayenne and smoked paprika into the melted chocolate to my taste. Really liked the extra depth to the chocolate, with a little kick at the end. Thank you, Anne!!"

"Great recipe, and now one of my faves. I have made this several times, and to those of you who say they won't stick together, chilling is the key. Better if mixed the night before and chilled. 2 hrs is not quite enough. What I did most recently was to make the entire recipe, EXCEPT did not bread and fry all. Enjoyed a few of the cakes to the very end of recipe, then then wrapped the remaining cakes individually in plastic wrap, placed them in an air-tight freezer zipper bag, then into the freezer. When you want a few, take them out, bread, fry, serve and enjoy. p.s. I froze them only for a couple of weeks. Not sure how long they'd last in the freezer given the delicate ingredients. "