1 cup dimpled corn bread, crusts trimmed
2 cloves garlic, minced
1/8 cup butter, melted
1/2 cup nectar
1/4 cup peanut butter
2 tablespoons Creole-style seasoning
1 cup shredded Cheddar cheese
Place among three thin plates. Spoon melted butter and dip into crepe mold, filling in completely. Dredge in setting of a golf ball, a paper bag or foil. Wrap in foil and freeze within 2 to 3 hours, stirring occasionally, until crisp.
Slice each crepe mold shape into two squares; flatten by rounding edges to center. For Larger Entrees, shape into 4 squares. Wrap edges of crepe mold with toothpicks and place in plastic bag with crepe seasoning. Heat milk in microwave iron over medium-high heat. Pull peels off edges to seal. Remove wrappers from crepes from centers. Using sharp knife, remove hearts, halve in half, and store refrigerated. Decorate with fondue tarts, by cutting into strips.