Strawberry Creme Crepes

We’ve compiled recipes that are great for any Easter gathering. These will all serve a large group of people for any celebratory Easter brunch. Hope you enjoy!

Ingredients

• 1-1/2 cups milk
• 3 large eggs
• 2 tablespoons butter, melted
• 1/2 teaspoon lemon extract
• 1-1/4 cups all-purpose flour
• 2 tablespoons sugar
• Dash of salt

TOPPING:

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon strawberry extract
• 1/4 teaspoon red food coloring
• 4 cups sliced fresh strawberries

FILLING:

• 1 cup heavy whipping cream
• 1 package (8 ounces) cream cheese, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract

Yields: 22 crepes.

Preparation

1. In a large bowl, combine milk, eggs, butter, and extract.
2. Then, in another bowl, combine the flour, sugar and salt; add to milk mixture and mix well.
3. Once mixed well, cover and refrigerate for at least 1 hour.
4. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet.
5. Lift and tilt pan to coat skillet evenly.
6. Cook until top appears dry; turn and cook 15-20 seconds longer.
7. Remove to cool.
8. Repeat with remaining batter, greasing skillet as needed.
9. When cool, stack crepes with waxed paper or paper towels in between.
10. In a small saucepan, combine sugar and cornstarch; stir in water and fresh lemon juice until smooth.
11. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened.
12. Next, stir in extract and, if desired, food coloring. Cool, then add sliced strawberries.
13. In a small bowl, beat the cream until stiff peaks form; set aside.
14. In another large bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth; fold in whipped cream.
15. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up.
16. Top with strawberry topping.

Banana Pancakes

Ingredients

PANCAKES:

• 1 cup all-purpose flour
• 1/4 cup confectioners’ sugar
• 1 cup milk
• 2 large eggs
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

FILLING:

• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup half-and-half cream
• 5 to 6 firm bananas, halved lengthwise
• Whipped cream and additional cinnamon, optional

Yields: 5-6 servings.

Preparation

1. Sift flour and confectioners’ sugar into a bowl.
2. Add one by one, the milk, eggs, butter, vanilla and salt. Beat until smooth.
3. Heat lightly greased 6-in. skillet; add 3 tablespoons batter, spreading to cover bottom of skillet.
4. Cook until lightly browned; turn and brown the other side.
5. Remove to a wire rack or somewhere to cool.
6. Repeat with remaining batter (make 10-12 pancakes), greasing skillet as needed.
7. For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg.
8. Stir in cream and cook until slightly thickened.
9. Next, add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them.
10. Remove from the heat.
11. Roll a pancake around each banana half and place on a serving platter.
12. Spoon the sauce over pancakes.
13. Top with whipped cream and a dash of cinnamon if desired.

Bacon With Citrus Glaze

Ingredients

• 8 slices slab bacon (1/4 inch thick) or regular bacon
• 2 navel oranges
• 1 tablespoon cane syrup or honey

Preparation

1. Preheat oven to 400 degrees F. Lay bacon on a baking sheet.
2. Juice oranges into a small pan and add cane syrup.
3. Cook over medium heat until glaze is thick enough to coat the back of a spoon, about 8 minutes.
4. Brush some glaze over the bacon, and bake for 10 minutes. Brush with more glaze.
5. Continue to bake until golden, about 15 minutes more (10 minutes if using regular bacon).
6. Brush bacon with remaining glaze, drain, then serve.

Mandarin Mint & Strawberry Coolers

Ingredients

• 2 pints strawberries, hulled
• 1 bunch fresh mint
• 2 quarts fresh mandarin juice, strained (from 32 mandarins)

Preparation

1. Divide strawberries among eight to ten 10-ounce glasses.
2. Add 2 mint leaves to each glass.
3. Muddle strawberries until crushed and juicy.
4. Add 4 or 5 ice cubes to each glass, then fill three-quarters full with juice.
5. Garnish with mint sprigs.

Potato Tots

Ingredients

• Salt and pepper
• 3 lbs potatoes, peeled and cut into 1 1/2-inch pieces (8 cups)
• 1/2 cup extra-virgin olive oil
• 1/2 stick unsalted butter, cut into small pieces
• 1 yellow onion, finely diced
• 1 to 2 rosemary sprigs for garnish

Preparation

1. Preheat oven to 425 degrees F.
2. In a large pot of salted boiling water, cook potatoes until tender, 10 to 12 minutes.
3. Drain. Let potatoes dry, then spread in an even layer on a rimmed baking sheet.
4. Drizzle potatoes with oil, and dab with butter.
5. Taste a potato for seasoning. Add more salt and pepper if necessary.
6. Roast potatoes until beginning to turn golden, 30 to 35 minutes.
7. Distribute onion evenly over potatoes.
8. Reduce heat to 400 degrees F, and roast until potatoes are golden and onions are tender, 25 to 30 minutes.
9. Garnish with rosemary.

Easter Cocktail

Ingredients

• 12 ounces Lillet Rose
• 12 ounces Ruby Red grapefruit juice
• 6 ounces gin
• 6 edible flower blossoms (optional)

Preparation

1. Combine 6 ounces Lillet Rose with 6 ounces grapefruit juice, 3 ounces gin, and ice in cocktail shaker.
2. Shake until well chilled.
3. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes.
4. Repeat.
5. Garnish with flowers.
6. Serve immediately while fresh.