Biscotti French Toast And Rolled Crepes With Honey Marscapone Recipe

Ingredients

Crepe Batter Salted Butter- 2 Tablespoons

Almond Breeze Vanilla or Milk- 1 cup

Eggs- 2 pieces

Flour- 1 cup

Biscotti French Toast

Biscotti Almond Bread- 3 pieces

Almond Breeze Vanilla or Milk- 2 cups

Cinnamon- 1/4 teaspoon

White Sugar- 1 Tablespoon

Eggs- 1 piece

Honey Marscapone

Marscapone- 1/2 cup Honey- 1 Tablespoon

Cranberry Fig Syrup

Water- 1 cup

Brown Sugar- 2 oz

Dried or Fresh Figs- 4 pieces, Halved

Cranberries- 1 Tablespoon

Vanilla Extract- 1 teaspoon

Coconut Milk- 1/2 cup

Preparation

Preparation for Crepe Batter Whisk all liquids together and then sift and whisk in dry ingredients. In a non-stick pan at medium heat, pour in crepe batter. Once, the crepe is able to lift off the pan, carefully fold the crepe from one side of the pan to the other. Take off the pan and repeat.

Preparation for Honey Marscapone Fold in all ingredients and store in fridge. Serve when ready.

Preparation for Biscotti Whisk all ingredients and soak biscotti for one hour or until bread has rehydrated. Put biscotti in a pan at medium-high heat and cook till golden brown.

Preparation for Cranberry Fig Syrup Place in a sauce pot and reduce till the syrup can coat the back of a spoon completely.

Plate and eat your wonderful Breakfast!