These mixed berry crepes can be used for brunch,
Mixed Berry Crepes
Filled with fresh ricotta cheese and topped with a variety of fresh, juicy berries, these crepes are easy to make.
2 Cups of milk
2 eggs
1 Cup and 2 tablespoons
of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of olive oil
1/2 teaspoon of orange zest
one & a half pints of strawberries
(hulled and quartered)
one & a half pints of blueberries
one & a half pints of raspberries
2 teaspoons of fresh lemon juice
31/2 Tablespoons of granulated
sugar, or to taste
1-1/2 Cup whole-milk ricotta
cheese
1 Tablespoon of olive oil
Confectioners' sugar for dusting
In blender, combine milk, eggs, flour, salt, oil and zest. Blend until smooth. Transfer to a bowl, cover and refrigerate for a half hour.
In large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tablespoons of granulated sugar, or to taste.
In another bowl, combine ricotta and remaining 1 and 1/2 Tablespoon of granulated sugar. Set aside.
In crepe pan over medium heat, melt 1 teaspoons of the butter to coat the pan evenly. Pour in 1/4 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, for 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat the process to make 8 crepes
Cover half of each crepe with the ricotta mixture and 1/4 cup of the berry mixture and roll into a tube. Place 2 crepes on each individual plate. Top 1/2 cup of berries and dust with confectioners' sugar. Serve immediately.
Cheesy Baked Tortellini
Vegetarian • 45 mins to make • Serves 4-6
1/4 Cup Italian parsley,
fresh leaves
2 tsp Thyme, fresh leaves
2 Cups Marinara sauce
1 lb purchased cheese tortellini
1 Olive oil
1/3 Cup Mascarpone cheese
2 oz Mozzarella, smoked
1/4 Cup Parmesan
Assemble all ingredients and throw it into the oven at 350 until heated through.
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Every mom deserves a sweet treat especially on Mother's Day. This is a bit of a change from the traditional Tiramisu. It might sound hard to make, but if you every know me, you can be assured it is not.
Raspberry Tiramisu
1 Cup seedless raspberry jam
6 Tablespoons orange juice,
make sure it is a good brand
1 pound mascarpone cheese,
at room temperature
1 Cup whipping cream (you may
substitute ready whipped, but
might not be as tasty)
1/4 Cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or
2 (12-ounce) pound cakes, cut
into 3 by 1 by 1 1/2-inch pieces
3 (1/2 dry pint) baskets fresh
raspberries (about 3 3/4 cups
total)
Confectioners' sugar, for serving
Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
Using an electric mixer, beat cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.
Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
Dust with the confectioners' sugar and serve.
A MOTHER'S DAY PRAYER
'May the blessing of the Divine
Be an especially bright
benediction
Upon mothers everywhere
On your blessed day -
On Mother's Day!'
Happy Mother's Day
To All Cooks In the Area, Young and Old