#specialbrunch

Delightful combination of crispy waffles, tart lemon curd, and fluffy meringue with this Fluffy Raspberry Lemon Waffles. The perfect treat for a special brunch gathering.

These French Toast Donuts with Mascarpone Cheese and Fresh Strawberry Drizzle are a delightful twist on classic French toast. The donuts are fried to golden perfection and topped with creamy mascarpone cheese and a sweet strawberry drizzle. Perfect for a special breakfast or brunch treat!

Ingredients: 4 cups of vegetable oil for frying. 1 cup of all-purpose flour. 1/4 cup of granulated sugar. 1 teaspoon of baking powder. 1/2 teaspoon of ground cinnamon. 1/4 teaspoon of salt. 1/2 cup of whole milk. 1 large egg. 1 teaspoon of vanilla extract. 4 slices of day-old bread preferably brioche. 1/2 cup of mascarpone cheese. 1/4 cup of powdered sugar. 1 cup of fresh strawberries, hulled and sliced. 1/4 cup of maple syrup. 1 tablespoon of butter.

Instructions: Heat the vegetable oil to 350 degrees Fahrenheit 175 degrees Celsius in a deep fryer or saucepan. Combine the flour, baking powder, ground cinnamon, granulated sugar, and salt in a mixing bowl. Mix the egg, milk, and vanilla extract in a separate bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Using a donut cutter or a round cookie cutter with a smaller cutter in the center to make a hole, cut each slice of day-old bread into a donut shape. Alternatively, carefully cut out the center with a knife. Gently place the donut molds into the heated oil and cook for two to three minutes on each side, or until golden brown. Take out and let dry on paper towels. Mascarpone cheese and powdered sugar should be combined in a different bowl and thoroughly mixed. Put aside. Put the butter, maple syrup, and sliced strawberries in a small saucepan. Simmer over medium heat for about 5 minutes, or until the strawberries are tender and the mixture has slightly thickened, stirring occasionally. Spread a thick layer of the mascarpone cheese mixture over each donut to assemble. Pour the warm strawberry sauce over the donuts with mascarpone topping. Enjoy your French toast donuts immediately after serving them with a fresh strawberry drizzle and mascarpone cheese!

Prep Time: 15 minutes

Cook Time: 15 minutes

These French Toast Donuts with Mascarpone Cheese and Fresh Strawberry Drizzle are a delightful twist on classic French toast. The donuts are fried to golden perfection and topped with creamy mascarpone cheese and a sweet strawberry drizzle. Perfect for a special breakfast or brunch treat!

Ingredients: 4 cups of vegetable oil for frying. 1 cup of all-purpose flour. 1/4 cup of granulated sugar. 1 teaspoon of baking powder. 1/2 teaspoon of ground cinnamon. 1/4 teaspoon of salt. 1/2 cup of whole milk. 1 large egg. 1 teaspoon of vanilla extract. 4 slices of day-old bread preferably brioche. 1/2 cup of mascarpone cheese. 1/4 cup of powdered sugar. 1 cup of fresh strawberries, hulled and sliced. 1/4 cup of maple syrup. 1 tablespoon of butter.

Instructions: Heat the vegetable oil to 350 degrees Fahrenheit 175 degrees Celsius in a deep fryer or saucepan. Combine the flour, baking powder, ground cinnamon, granulated sugar, and salt in a mixing bowl. Mix the egg, milk, and vanilla extract in a separate bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Using a donut cutter or a round cookie cutter with a smaller cutter in the center to make a hole, cut each slice of day-old bread into a donut shape. Alternatively, carefully cut out the center with a knife. Gently place the donut molds into the heated oil and cook for two to three minutes on each side, or until golden brown. Take out and let dry on paper towels. Mascarpone cheese and powdered sugar should be combined in a different bowl and thoroughly mixed. Put aside. Put the butter, maple syrup, and sliced strawberries in a small saucepan. Simmer over medium heat for about 5 minutes, or until the strawberries are tender and the mixture has slightly thickened, stirring occasionally. Spread a thick layer of the mascarpone cheese mixture over each donut to assemble. Pour the warm strawberry sauce over the donuts with mascarpone topping. Enjoy your French toast donuts immediately after serving them with a fresh strawberry drizzle and mascarpone cheese!

Prep Time: 15 minutes

Cook Time: 15 minutes

These gluten-free chestnut cheese blintzes are a tasty treat that come with a creamy cheese filling and a tasty cranberry applesauce. Great for a special brunch or breakfast!

Ingredients: 1 cup chestnut flour. 2 tablespoons coconut flour. 1/4 teaspoon salt. 2 large eggs. 1 cup almond milk. 1 tablespoon coconut oil for cooking. 1 cup cream cheese. 2 tablespoons honey. 1 teaspoon vanilla extract. 1 cup fresh cranberries. 2 medium apples, peeled, cored, and diced. 1/4 cup water. 1/4 cup maple syrup. 1/2 teaspoon ground cinnamon.

Instructions: In a mixing bowl, combine the chestnut flour, coconut flour, and salt. In another bowl, whisk together the eggs and almond milk until well combined. Slowly add the wet ingredients to the dry ingredients, whisking continuously to create a smooth batter. Heat a non-stick skillet or crepe pan over medium heat and add a small amount of coconut oil to coat the bottom. Pour a ladleful of the batter into the pan and swirl it around to create a thin crepe. Cook for about 2 minutes on each side, or until lightly golden. Repeat with the remaining batter. In a separate bowl, mix the cream cheese, honey, and vanilla extract until smooth. Spoon the mixture onto each crepe and fold the sides to create a blintz. In a saucepan, combine the cranberries, apples, water, maple syrup, and ground cinnamon. Cook over medium heat until the cranberries burst and the apples soften, about 10-12 minutes. Mash the mixture with a fork to create a chunky sauce. Serve the chestnut cheese blintzes with the cranberry applesauce on top. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These delicious chocolate crepes, made with a dairy-free caramel sauce for extra decadence, are the best vegan breakfast treat ever. It's great for a special brunch or dessert.

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons sugar. 1/4 teaspoon salt. 1 1/2 cups almond milk or any plant-based milk. 2 tablespoons vegetable oil. 1/2 teaspoon vanilla extract. 1/4 cup dairy-free chocolate chips. 1/4 cup vegan caramel sauce. Fresh berries for garnish, optional.

Instructions: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, and salt. Gradually add the almond milk, vegetable oil, and vanilla extract while whisking until the batter is smooth and well combined. Fold in the dairy-free chocolate chips into the batter. Heat a non-stick skillet over medium-high heat and lightly grease it with some oil or cooking spray. Pour a small amount of the crepe batter into the skillet and swirl it around to coat the bottom evenly. Cook for about 2-3 minutes or until the edges start to lift and the crepe is set. Flip and cook for an additional 1-2 minutes on the other side. Repeat the process with the remaining batter, adding more oil to the skillet as needed. Serve the vegan chocolate crepes drizzled with vegan caramel sauce and garnish with fresh berries if desired. Enjoy your delicious vegan chocolate crepes with caramel sauce!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Lemon Crepes with Raspberry Sauce are a delightful combination of tangy and sweet. The lemon-infused crepes are light and airy, and the homemade raspberry sauce adds a burst of fruity flavor. Perfect for a special breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 2 tablespoons unsalted butter, melted. Zest of 1 lemon. 1/2 cup fresh lemon juice. 1 cup fresh raspberries. 1/4 cup powdered sugar. 1/4 cup water.

Instructions: In a bowl, whisk together the flour, granulated sugar, and salt. In another bowl, beat the eggs, then add the milk and melted butter. Mix well. Combine the wet and dry ingredients, stirring until you have a smooth batter. Add the lemon zest to the batter and mix it in. Heat a non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour a small amount of batter into the skillet, swirling it around to create a thin crepe. Cook for 1-2 minutes or until the edges start to lift. Flip the crepe and cook for an additional 1-2 minutes until lightly golden. Repeat with the remaining batter. In a saucepan, combine the fresh lemon juice, raspberries, powdered sugar, and water. Bring to a simmer and cook for about 5 minutes, mashing the raspberries with a fork as they soften. Strain the raspberry sauce to remove seeds and set it aside. To serve, fold the crepes into quarters, drizzle with the raspberry sauce, and garnish with fresh raspberries and a dusting of powdered sugar.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy these tasty strawberry mascarpone crepes with a sweet strawberry syrup. Great for a special brunch or breakfast!

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 2 tablespoons melted butter. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup fresh strawberries, sliced. 1/2 cup mascarpone cheese. 1/4 cup powdered sugar. 1/2 cup strawberry jam. 1/4 cup water. Powdered sugar, for dusting optional.

Instructions: In a blender, combine the all-purpose flour, milk, eggs, melted butter, granulated sugar, vanilla extract, and salt. Blend until smooth. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or cooking spray. Pour a small amount of the crepe batter into the skillet, swirling it around to coat the bottom evenly. Cook for about 1-2 minutes or until the edges start to lift and the crepe is lightly golden. Flip and cook for another 1-2 minutes on the other side. Repeat with the remaining batter, stacking cooked crepes on a plate. In a mixing bowl, combine the mascarpone cheese and powdered sugar until smooth and creamy. Spread a thin layer of the mascarpone mixture on each crepe, then add sliced strawberries on top. Roll up the crepes and set them aside. In a small saucepan, combine the strawberry jam and water. Heat over low-medium heat, stirring until the jam is melted and the syrup is smooth. Serve the strawberry and mascarpone-filled crepes drizzled with the warm strawberry syrup. Dust with powdered sugar if desired, and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes