Treat mom right this Mother’s Day with a stylish breakfast in bed she’ll find simply delicious.
Orange Vanilla Crepes with Whipped Mascarpone and Caramel Sauce is the latest creation from Celebrity Chef Curtis Stone and his partnership with Waterloo Sparkling Water.
Crepe Batter: - 1 cup all-purpose flour - 1 cup Waterloo Orange Vanilla Sparkling Water - 1/2 cup heavy cream - 2 large eggs - 4 tsp sugar - Pinch of salt - 2 tbsp unsalted butter - 2 tbsp unsalted butter Whipped Mascarpone: - 8 oz mascarpone cheese, chilled - 1 cup heavy cream, chilled
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To make crepes, combine flour, Waterloo Orange Vanilla Sparkling Water, cream, eggs, sugar, and a pinch of salt in a blender. Once it’s smooth, cover and refrigerate 30 minutes.
Then, get your frypan over medium-low heat and melt 1 tsp butter, pour about 1/4 cup of batter into the center of the pan and swirl to coat the bottom thinly.
Cook for 2 minutes, or until the edges of crepe are light brown.
Loosen edges gently with a thin spatula and carefully turn the crepe over. Continue cooking for 1 minute, or until the bottom begins to brown in spots.
Once you have all the crepes done, now it’s time to make the whipped mascarpone!
In a medium bowl, using a whisk, lightly whip mascarpone, cream, and zest until soft peaks form. Set it aside.
Lastly, grab some caramel sauce – or if you’re feeling brave, make some yourself!
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