Crepes with Vanilla Bean Filling

 Crepes

3 cups Milk

2 Eggs

1 1/2 cups Flour

1 tablespoon Sugar

Pinch of Salt

1 teaspoon Olive Oil

1/2 stick Butter

Preheat a lightly oiled skillet to medium heat.

Whisk together milk and eggs.  In a separate bowl mix all of the dry ingredients.  Add dry ingredients to the wet ones, 1/3 amount at the time.   Whisk together.  Add teaspoon of Olive oil.

 Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.  Transfer to a plate and add a small amount of butter to each crepe.  Keep stacking the crepes as you cook them. The butter will melt, making crepes silky and buttery.  

 

Vanilla Bean Filling 

8 oz Whipped Cream Cheese

 4 oz Mascarpone Cheese 

1/2 cup Powder Sugar

1/2 cup Heavy Whipped Cream

1 Vanilla Bean, seeds scraped out 

Using a mixer, whip cream cheese and mascarpone together.  Add powder sugar, blend until smooth. 

Add the rest of the ingredients.  Whip until filling thickens up.

Chill in the refrigerator for about an hour. 

Serve crepes with some filling and fresh strawberries, raspberries, or blueberries. 

*Makes a great desert.  

Pumpkin Tiramisu

3 Egg Yolks

2 tablespoons Sugar

8 oz Mascarpone Cheese

1 15 oz can Organic Pumpkin Puree

2 tablespoons Agave Nectar

1 teaspoon Cinnamon

Pinch of Salt

20-25 Lady Fingers, cut in half

1 1/2 cup strong coffee, cooled off

2 tablespoons Brandy
2 tablespoons Coco Powder

Add brandy to the coffee.  Set a side until ready to use.

Using a mixer, beat together egg yolks and sugar for about 3 minutes, until thick and pale.  Add mascarpone cheese and beat until smooth.  Then add pumpkin puree, agave, cinnamon, and a pinch of salt.  Mix on medium speed, until thoroughly combined.

Dip each ladyfinger into coffee-brandy mixture for only 5 seconds.  Place the soaked lady finger on the bottom of a wine glass.  Add 2-3 tablespoons of mascarpone mixture over the lady fingers.  Repeat until the glass is full.  Sprinkle some Coco Powder.

Makes about 4-5 servings.

*I chose to make Tiramisu in individual wine glasses to give this desert an extra charm.  It's perfect for sharing.  So you can actually feed 8-10 people. 

If you are tiered of the old fashioned pumpkin pie, here is the whole new idea for you!!!

Mascarpone Cream and Berries

8 oz Mascarpone Cheese

1 cup of Heavy Cream

Juice of Half a Lemon

1/2 teaspoon of Vanilla

1 Pint of Raspberries

1 Pint of Blackberries

3 tablespoons of powder sugar

2 tablespoons of Orange Liqueur

Lady Finger Cookies

Whip together mascarpone cheese and 2 tablespoons of powder sugar. Add the heavy whipping cream, lemon juice, and vanilla and beat together until it thickens. Can be made a day ahead.

Add the remaining sugar and liqueur to the berries and stir it gentle.

Arrange the layers of fruit and cream. Add lady fingers on the side.

*This dessert can be made 4-5 hours before you are ready to serve it. Lady fingers hold up very well. Serves 5-6