Filled with a tangy lemon cream cheese and topped with an unbelievable triple-berry sauce, these stunning crepes are a dream for any spring brunch! A recipe that I can't wait to try - even for dessert!
INGREDIENTS: FRENCH TOAST: 12 slices thick stale Challah bread Two packages cream cheese (or mascarpone ) 1 cup fresh blueberries (maybe a little more) 12 large eggs 2 cups milk 1 teaspoon vanilla extract cup maple syrup SAUCE: 1
February is dedicated to celebrating the crepe. Also known as La Chandeleur, Try this CREPE WITH BERRIES AND RICOTTA recipe, which includes fresh ricotta cheese and a crepe topped with berries, the perfect way to celebrate La Chandeleur.