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Breakfast
Makes 12 to 13 servings
½ cup heavy cream, cold 1½ teaspoons pure vanilla extract pinch sea salt ¼ cup pure maple syrup ½ cup plain whole milk yogurt 1 recipe Sweet Crêpes (recipe listed under Desserts) 2 medium bananas, thinly sliced 1 pound fresh strawberries, hulled and thinly sliced powdered sugar, for finishing
Put the cream into a large mixing bowl. Insert the chef’s whisk into the Cuisinart® Hand Mixer. Whip the cream starting on speed 1 and gradually raising to speed 6 until medium-stiff peaks form, about 1 minute. Add the vanilla, salt and maple syrup; mix until fully combined. Fold in the yogurt. Place 1 to 2 tablespoons of the yogurt cream in the center of each crêpe (recipe listed under Desserts) and then top with a portion of the bananas and strawberries. Fold sides of crêpes over. Dust with powdered sugar and serve.
The lemon cream is delicious for either breakfast or dessert, but the crêpes can also be filled with savory items, such as scrambled eggs and vegetables.
An updated version of the traditional summertime favorite. You may also serve this with plain strawberries.
Tangy and sweet blend well together in this delicious breakfast treat.
These little treats are best prepared on drier days. Humidity causes them to be a bit spongy and they lose their distinctive crisp.
This delicious dessert is a great idea to serve for your next special occasion.