Lemon Scented Crepes With Mascarpone Whipped Cream and Chambord Soaked Raspberries

This is a terrific Brunch! Light, lemony...perfect for Valentines Day!

So let's not delay- sweets for the Sweet!

I altered Wini Moranville's Master Crepe recipe (for the crepe portion) found in The Bonne Femme Cook Book:

For Crepes:

3/4 cup 2% milk

1/2 cup water

2 large eggs

1 cup all-purpose flour

1 Tbsp sugar

3 Tbsp unsalted butter melted, plus additional butter to the pan

Pinch of Salt

1 tsp lemon zest

For Mascarpone Creme:

8 oz Mascarpone Cheese

1 cup powdered sugar

pinch of salt

1 tsp vanilla extract

1 1/2 cups heavy whipping cream

Raspberries:

1 Tbsp Chambord or other raspberry liqueur

1/2 pint of fresh or frozen raspberries

To Make Crepes:

Combine milk, water, eggs, flour, sugar, melted butter and salt in a food processor. Blend until smooth. Pour through strainer into a medium bowl. Gently fold in lemon zest. Refrigerate the batter for at least 30 minutes and up to 24 hours.

After the batter has rested, remove from fridge and stir gently to combine. 

Heat a crepe pan or small skillet over medium heat. Brush pan with butter and pour 1/4 cup batter into the center of a hot pan. Swirl to spread the batter out into a thin layer. Return pan to heat and allow to cook until edges become lacy and the crepe dries - 1 to 2 minutes depending on how hot the pan is. Using a thin pancake turner or spatula, flip crepe and cook for about 30 seconds more.

Stack on plate and keep warm. You might need a bit of parchment or wax paper in between crepe layers.

To Make Mascarpone Whipped Cream:

In a medium bowl combine combine cheese, sugar, salt and vanilla and set aside.

In another bowl, beat whipped cream until still peaks form. Do not over beat as it will curdle. 

Fold whipped cream into the cheese mixture a little at a time until well combined. Whip again slightly to add a little more air.

To make Raspberries:

Pour Chambord over raspberries and stir. Let sit for 5 to 30 minutes stirring occasionally to ensure all the liquid is absorbed.

To assemble:

Take a crepe and spread enough whipping cream to cover half of the crepe in a thin even layer. Fold crepe in half and then in half again to form a triangle.

Pipe a bit more whipped cream on the top of the crepe and cover with raspberries.

 

And there you have it! 

Enjoy a slightly sweet treat with your Sweetie!

La Bonne Vie Y'all!

Double Berry French Toast Bake- Cheers to the New Year!

This is delicious!

It is a great way to say HELLO to the New Year!

Hello , Double Berry French Toast!

This is a variation on a recipe with the same name in December's Coastal Living.

Marinate raspberries and blackberries in 2 Tbsp of sugar and 2 Tbsp of Grand Marnier for 30 minutes.

Drain the juice from the berries into a bowl with 10 ounces of softened cream cheese. Mix well and spread over 16 to 20 slices of french loaf.

Place 1/2 of the french bread loaf slices in a 13 x 9. Top with marinated berries.

Top berries with the remaining french bread slices to make sandwiches.

Whisk together 1 1/2 cups of milk, 1/2 tsp of cinnamon, 1/2 tsp vanilla extract, 1/4 tsp salt, 5 large eggs (lightly beaten) and 3 Tbsp of sugar.

Pour egg mixture over french bread sandwiches.
Cover and refrigerate over night.

Bake uncovered at 350 degrees for 50 minutes.

We served ours with applewood smoked bacon, syrup, and a pomegranate mimosa!

Ring in a Happy New Year with this delicious French Toast Bake.

I don't make New Year's resolutions, but rather approach the the New Year with a sense of openness to what The Lord has in store.

I'm praying for a blessed New Year for each of us!

La Bonne Vie Y'all!