Biscotti French Toast And Rolled Crepes With Honey Marscapone

• Crepe Batter Salted Butter- 2 Tablespoons
• Almond Breeze Vanilla or Milk- 1 cup
• Eggs- 2 pieces
• Flour- 1 cup
• Biscotti French Toast
• Biscotti Almond Bread- 3 pieces
• Almond Breeze Vanilla or Milk- 2 cups
• Cinnamon- 1/4 teaspoon
• White Sugar- 1 Tablespoon
• Eggs- 1 piece
• Honey Marscapone
• Marscapone- 1/2 cup Honey- 1 Tablespoon
• Cranberry Fig Syrup
• Water- 1 cup
• Brown Sugar- 2 oz
• Dried or Fresh Figs- 4 pieces, Halved
• Cranberries- 1 Tablespoon
• Vanilla Extract- 1 teaspoon
• Coconut Milk- 1/2 cup

1. Preparation for Crepe Batter
2. Whisk all liquids together and then sift and whisk in dry ingredients. In a non-stick pan at medium heat, pour in crepe batter. Once, the crepe is able to lift off the pan, carefully fold the crepe from one side of the pan to the other. Take off the pan and repeat.
3. Preparation for Honey Marscapone
4. Fold in all ingredients and store in fridge. Serve when ready.
5. Preparation for Biscotti
6. Whisk all ingredients and soak biscotti for one hour or until bread has rehydrated. Put biscotti in a pan at medium-high heat and cook till golden brown.
7. Preparation for Cranberry Fig Syrup
8. Place in a sauce pot and reduce till the syrup can coat the back of a spoon completely.
9. Plate and eat your wonderful Breakfast!

crepe, almond breeze vanilla, almond breeze vanilla, honey marscapone, cranberry fig syrup, brown sugar, cranberries, vanilla extract, coconut

Taken from www.epicurious.com/recipes/member/views/biscotti-french-toast-and-rolled-crepes-with-honey-marscapone-51411911 (may not work)