Hello Lovelies!! Tonight me and Michael cooked this delicious meal for our family and it was to good not to share! We cooked mixed berry cream cheese crepes and a crescent roll bacon breakfast ring…I would be lying if I said I didn’t go back into the fridge and grab some leftovers while writing this post.
I don’t know if you’ve ever seen pinterest fails of things people have tried to make and failed but I have to admit I thought this was going to be one of them. However it was a lot easier then it looks. If I could make it then so can you…. and here’s how:
Here’s what you will need:
1 can Pillsbury Crescents (8 in a can)
8 slices of cooked bacon
½ red bell pepper, chopped
½ green bell pepper, chopped
1 cup cheddar cheese, shredded
salt and pepper to taste
1 egg for egg wash (optional)
What to do:
Preheat oven to 375 F degrees.
In a bowl beat the eggs and add the chopped peppers to it and stir. Season with salt and pepper. Cook the eggs in a skillet so that they’re scrambled.
Lay out the crescent on a parchment pepper, like a star as shown in the picture above.
On each crescent lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
Fold the crescents over. You may now brush with the egg wash if you prefer, I did because it gives the ring a nice and golden colour.
Bake for about 20 minutes or until the crescents are cooked and golden brown.
Once you’ve got that cooking start on your crepe…
3/4 cup milk
1/2 cup water
1 tablespoon coconut sugar (or brown sugar)
2 teaspoons vanilla extract
2 large eggs
1 cup white whole wheat flour
1 cup fresh or frozen raspberries
1 cup fresh or frozen blueberries
1 cup fresh or frozen sliced strawberries
1/2 cup sugar
1/2 cup water
1/4 teaspoon ground cinnamon
4 oz cream cheese, softened
2 tablespoons sugar
2 tablespoons lemon juice
Prepare the crepes: Place all crepe ingredients in a blender. Blend on high speed a few seconds until completely smooth. Transfer batter to a measuring glass and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)
While the crepe batter chills, prepare the berry sauce: Place all sauce ingredients in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer, stirring occasionally until sauce is reduced and slightly thickened. Remove from heat and set aside.
Make the filling: Place cream cheese and sugar in a small bowl. With a handheld electric mixer, beat on medium speed until creamed. Add lemon juice and continue beating until filling is smooth and creamy. Set aside.
Cook the crepes: Heat a lightly-greased non-stick skillet over medium-high heat. Working in batches pour 1/4 cup batter in pan. Cook 1-2 minutes on first side, then flip and cook an additional 1 minute on opposite side. Transfer to a serving plate and keep warm. Repeat with remaining batter.
Assemble the crepes: Evenly spread cream cheese filling over each of the crepes. Fold crepes into quarters. Serve immediately with warm berry sauce on top. Enjoy!
And voila! There you have it! We will definitely be making this again 🙂
Let me know how your adventures in making this recipe goes