So easy and satifying. CHANGES: I used mozzarella instead of provolone because thats what I had on hand. Used Portuguese rolls which came out nice and crispy. Added some fresh black pepper to the dip. Added green pepper to the sandwich.

Reviewed On: Oct. 22, 2009

SERVING: We used this recipe with Canadian smoked sockeye salmon (lox style)and served with linguine. It turned out great, with salmon in every bite! ADJUSTMENT: We added fresh lemon juice and some salt to finely chopped fresh tomatoes and parsley, and served it on top of the hot pasta. It looked beautiful and the lemon went well with the salmon and the sauce. FREEZING NOTE: We froze the leftovers and it reheated wonderfully, as the sauce did not seperate on heating, as most cream sauces do.

Reviewed On: Oct. 9, 2009

These were great. We reduced the recipe to 8 servings hoping to have leftovers to freeze but we ended up eating them all. We followed the recipe exactly for measurements and ingredients. however we were too hungry to wait for liquid mixture to settle to room temperature so it was a little cool when combined, which is possible why we found some of the pancakes didnb't cook all the way through. We ended up using slightly less than half a cup per pancake and cooked them on fairly low heat to get them cooked all the way through without sacraficing fluffiness. Will try again when we are less impatient!!!

Reviewed On: Aug. 23, 2009