Outstanding! I've had this recipe since it first appeared in the magazine in 1998. Finally had all the ingredients on hand so thought it was time to give it a try, and what better time than New Year's Day 2009. The Goat cheese filled Cornbread Crepes are wonderful! A lot of prep work but so worth it. Next time I'll do all the prep, including making the crepes a day earlier and just assemble the crepes the next day. Made no changes to the crepes recipe, but to the goat cheese mixture added some fresh chives and Herbs de Provence, also added Herbs de Provence to the onions while sauteeing. Added fresh chives to the Fresh Corn Sauce. These are truly a knock-out meal! Will be making the Southwestern Crepes soon. Served the Goat Cheese Cornbread Crepes with roasted green beans and for dessert Grapefruit Brulee (Sunset 2008). A wonderful meal to start the New Year!