Lemon Lime Dessert Crepes

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Lemon Lime Dessert Crepes

Lemon Lime Dessert Crepes serve tangy, sweet lemon key lime cream cheese wrapped in a sweet crepe. top it off with lemon sauce. Perfect for brunch or an anytime treat.

Welcome to #SpringSweetsWeek 2023 hosted by Heather from Hezzi-D’s Books and Cooks! The sun is shining, the weather is getting warmer, and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway!

This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, cookies, pies, jams, and even a few beverages!

Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa’s Produce, Anolon, , Taylor and Colledge, and Selefina Spices for your generosity and support. We have an incredible giveaway with four amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!

Prize #1:  A Fresh and Dried Organics Basket from Melissa’s Produce.

A box of fresh and dried fruits.

One winner will enjoy an abundance of fruit with Melissa’s Fresh and Dried Organics Basket. This hand-woven basket holds a delicious combination of fresh and dried Organic fruits and is carefully wrapped with cellophane and finished with a colorful ribbon. Melissa’s Produce has everything from common apples and bananas to exotic passion fruit and kumquats. 

Prize # 2:  A $30 Gift certificate to Selefina Spices.

3 spice jars and a spoon with spices on it.

One winner will enjoy a $30 gift certificate to buy all their favorite spices for cooking and baking! Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices. 

Prize #3:  A selection of 4 extract pastes from Taylor and Colledge.

Five tubes of extract pastes

One winner will receive a selection of extracts to include almond, lemon, organic vanilla bean, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

Prize #4:  AnolonPro Bakeware 2 Piece Set of Half Sheet Cookie Pans.

2 cookie sheets

One winner will win a 2-piece set of 13-inch x 18-inch half sheet baking pans for cookies!  These aluminized steel professional sheet pans deliver unmatched durability and heat conduction for incredibly reliable results and are oven safe to 550°F.  You’ll be able to bake all your favorite cookies to perfection. Anolon Pro Bakeware gives you professional grade bakeware at affordable prices.

What I like best about crepes is how easy it adapts to a variety of fillings. Most times I see crepes presented as a dessert. In this case, Lemon Lime Dessert crepes can easily step in for breakfast. Sort of like a thin pancake with cream cheese, right? Ha!


Lemon Lime Dessert Crepes

Candied lemon and key lime slices add extra flair to these crepes. Here’s a video telling you how to make candied slices.

 

Lemon Lime Dessert Crepes
Special thanks go out to our sponsors for the samples and inspiration for #SpringSweetsWeek! For these crepes I used delicious lemons and key limes from Melissa’s and vanilla bean paste from Taylor & Colledge.
Lemon Lime Dessert Crepes

Lemon Lime Dessert Crepes

 

Lemon Lime Dessert Crepes

Lemon Lime Dessert Crepes

5 from 1 vote
Servings 6 crepes

Ingredients
  

crepes

  • 1 egg
  • 1/4 cup water
  • 1/4 cup milk
  • 2 tablespoons buttr, melted and cooled
  • 3/4 cup flour
  • 1 tablespoon sugar

filling

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh squeezed lemon juice plus zest from lemon
  • 1 tablespoon fresh squeezed key lime or lime juice plus zest from lime
  • 1 teaspoon vanilla bean paste

lemon sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 1/4 cup fresh squeezed lemon juice
  • 2 tablespoons butter
  • zest from 1 lemon

Instructions
 

crepes

  • Add milk, egg and water in a blender. Pulse to mix. Add butter, pulse to mix. Add flour and sugar. Pulse about 10 seconds to create loose batter. Refrigerate at least 1 hour before use to allow batter to settle.
  • Heat small nonstick fry pan or crepe pan over medium heat for about 30 seconds. Remove from heat and spray lightly with cooking spray.
    Add 1/4 cup batter to prepared pan. Swirl to coat pan. Fry approximately 1 minute per side until golden brown. Remove cooked crepes to parchment paper to cool. Repeat with rest of batter.

filling

  • Cream together cream cheese and powdered sugar. Add juices and vanilla. Mix. Set aside.

lemon sauce

  • Mix sugar and cornstarch in a small saucepan. Stir in water and lemon juice. Bring to a boil, stirring constantly. Boil until clear and thick. Remove from heat and stir in butter and zest.

Assemble

  • Spoon about 1 tablespoon of filling onto crepe. Fold over to close. Drizzle with lemon sauce. Garnish with candied citrus slices and or whipped cream if desired. Serve additional sauce on the side if desired.

Monday #SpringSweetsWeek Recipes

  • Banana Spice Cupcakes with Peanut Butter Frosting by Family Around the Table
  • Blackberry Lavender Cake by Hezzi-D’s Books and Cooks
  • Color Changing Eggless Blood Orange Jello Cake by Magical Ingredients
  • Easy Glazed Lemon Ginger Scones by Blogghetti
  • Easy Mini Cheesecakes by Art of Natural Living
  • Funfetti Conchas by Karen’s Kitchen Stories
  • Gluten Free Lemon Lavender Icebox Cake by Frugal & Fit
  • Mint Chocolate Chip Ice Cream by Kate’s Recipe Box
  • Key Lime Bars by Jen Around the World
  • Key Lime Coconut Thumbprints by A Kitchen Hoor’s Adventures
  • Lavender Linzer Cookies with Kumquat Marmalade by The Spiffy Cookie
  • Lavender Madeleines by Jolene’s Recipe Journal
  • Lemon Blueberry Upside Down Cake by Cheese Curd In Paradise
  • Lemon Carrot Loaf Cake by Sweet Beginnings
  • Lemon Lime Dessert Crepes by Cindy’s Recipes and Writings
  • Lime Pink Peppercorn Cookies by That Recipe
  • One Pan Chocolate Cake by A Day in the Life on the Farm
  • Orange Creamsicle Poke Cake by Cookaholic Wife
  • Pink Peppercorn Cookies by Palatable Pastime
  • Rosemary Pine Nut Cornmeal Shortbread by Shockingly Delicious
  • We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

    a Rafflecopter giveaway

    Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

    Posted in #SpringSweetsWeek, dessert, giveaway, What's For Dinner? | Tagged , | 14 Comments

    Boxty Irish Pancakes #OurFamilyTable

    Boxty Irish Pancakes

    Boxty Irish Pancakes combine fluffy mashed potatoes with grated potatoes for a delicious potato treat. So good for your Saint Patrick’s Day brunch, breakfast or anytime treat. Enjoy all the Emerald Isle Recipes from #OurFamilyTable.
    I’ve been making potato pancakes more like latkes for as long as I can remember. Fortunately I’m always in for trying anything potato!
    So when I heard about Boxty Pancakes, I was all in! These lighter way to eat potato pancakes blends mashed with grated raw potatoes for sort of a cross between a pancake and a hash brown. If you love potatoes as much as I do, give these a try!

    Boxty Irish Pancakes
    You can use fresh cooked potatoes or leftover mashed potatoes for equally great results.
    In my version I cooked russet potatoes whole. Then I chilled the potatoes, peeled and mashed those with the grated raw ones, eggs, flour, sauteed green onion in butter, salt and baking powder.
    Boxty Irish Pancakes

    Boxty Irish Pancakes

    Boxty Irish Pancakes

    Servings 12 each

    Ingredients
      

    • 2 cups mashed potatoes Fresh cooked potatoes or leftover mashed
    • 1 cup shredded raw potato
    • 1/2 cup butter, divided
    • 1/2 cup green onion thinly sliced (white parts) plus sliced green tops for garnish
    • 3/4 cup milk, divided
    • 3/4 cup flour, divided
    • 1 teasoon baking powder
    • 1 teasoon Kosher salt
    • 1 egg plus 1 egg yolk, lightly beaten

    Instructions
     

    • Preheat oven to 400 degrees. Line a large cooking sheet with parchment paper.
    • Placed mashed potatoes in a medium sized bowl. Set aside. Saute white parts of green onion in 2 tablespoons butter until softened. Add cooked onion to mashed potato. fold in.
    • Place grated onion in a separate bowl. Cover potato shreds with water. Stir to separate excess starch. Using a spoon with holes, remove and place shreds in a clean dish towel. squeeze towel over bowl allowing waterto drip back into bowl. Add squeezed out raw shreds to mash mixture. Stir. Gently pour off water and add remaining starch to mashed bowl. Fold in 1/2 cup milk.
    • In a separate bowl, whisk together 1/2 cup flour and baking powder. Add to potato mixture. Fold in eggs. Add salt to taste. Add a bit more reserved flour or milk as needed to create a thick batter.
    • In a large skillet, heat 3 to 4 tablespoons of butter over medium heat to melt. Drop 4 pancakes, about 1/4 cup of potato batter each, into melted butter. Fry gently, about 2 minutes per side, until browned. Repeat with the rest of the batter. Transfer cooked pancakes to prepared cooking sheet.
    • Bake at 400 for about 10 minutes until heated. Serve warm with sour cream and sprinkle with green onion as dsired.

    Thanks Christie from A Kitchen Hoors Adventures for host this event!

    Enjoy all these great Irish foods ideas from #OurFamilyTable

     

    Emerald Isle Recipes

    We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

    Posted in #OurFamilyTable, breakfast, brunch, potatoes, What's For Dinner? | 4 Comments

    Skillet Shrimp Boil #OurFamilyTable

    Skillet Shrimp Boil takes Low Country Boil to the next level. All the familiar flavors appear in an easy to make one pan dish.
    Skillet Shrimp Boil

    This week Our Family Table is celebrating Southern Food. Thanks Christie from A Kitchen Hoor’s Adventures for hosting our event.

    When I was competing in Alabama I got to experience Low Country Boil at a charity event for Operation Barbecue Relief. It seemed like a strange concoction of shrimp, sausage, potatoes, corn and onions thrown together in a pot and boiled. It was delicious! The flavors mix so well together. A bit cajun, a bit from the field, local seafood, native cuisine.
    I decided to share my take on this meal with my family. Only I needed a pescatarian version for my grandson. Hence, Skillet Shrimp Boil.
    Skillet Shrimp Boil

    Skillet Shrimp Boil

    Skillet Shrimp Boil

    Servings 4 people

    Ingredients
      

    • 1 pound large shrimp, deveined, shells on
    • 12 small or baby red potatoes
    • 2 ears cooked corn on the cob, cut into 1 inch rounds
    • 1/4 cup butter
    • 4 springs fresh thyme
    • 1 lemon quartered, seeds removed
    • 1 teaspoon Kosher salt
    • Old Bay or similar seafood seasoning, to taste

    Instructions
     

    • Boil potatoes over medium heat until softened but not totally cooked, about 10 to 15 minutes. Transfer cooked potatoes to a plate, refrigerate to chill about 10 minutes.
    • Cut chilled potatoes in half. In separate bowls, season potatoes, shrimp and corn with old bay and Kosher salt.
    • Melt butter in a large skillet over medium low heat, Add potato halves and toss to coat.
      Add thyme and lemon pieces.  Fry, turning often to brown all sides.
    • Add shrimp and 1/4 cup water. Cover to generate steam and cook 2 to 3 minutes on each side. Stir to cook evenly.
    • Add corn, cover, and continue cooking until shrimp is thoroughly cooked and corn is heated, about 3 to 4 minutes. Serve with crusty bread and hot sauce if desired.

    Easy switch ups and add ons:

  • If you don’t have or can’t get baby red potatoes, substitite cooked medium sized reds and just quater it.
  • Switch corn on the cob to a cup of kernel corn if desired.
  • Add crawfish or crab legs or claws with or instead of shrimp.
  • Enjoy All these delicious Southern Food Recipes from #OurFamilyTable!

    Southern Food

    We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

    Posted in seafood, shrimp, skillet, What's For Dinner? | 4 Comments

    Kick Up the Celebration with Van Leeuven Ice Cream

    I was given samples of Van Leeuven ice cream to review. I received no further compensation or obligation. All opinions are my own.

    December and January holidays are over but there are more to come. February is just around the corner. Valentine’s Day and Mardi Gras are on the horizon!

    No matter how you celebrate either or both occasions, there is always room for ice cream.

    Van Leeuven

    Van Leeuven is offering 4 new flavors that fit perfectly into any any scenerio.

    Limited Edition French style Champagne, Red Velvet, Chocolate Covered Strawberry and King Cake are ready to jump in!
    Van Leeuven holiday

    Why French Ice Cream?
    French ice cream contains twice the amount of egg yolks than standard ice cream. The extra yolks make a creamier, richer, delicious treat. Van Leeuven uses the best natural ingredients. Made in USA, this NYC started in 2008.

    (Courtesy of Van Leeuven)
    Four new flavors that will be sold exclusively at 3,500 Walmarts nationwide started December 26 for a 10-week rotation in all 50 states. Here’s the rundown on our new festive flavors for the next set of holidays ahead:

    🥂Champagne: Exactly what it sounds like. Champagne ice cream for the perfect FROZEN toast.
    🎭King Cake: Sweet cream ice cream with yellow, green and purple swirls and cinnamon blondie cake pieces.
    ❤️Red Velvet: Red cream cheese ice cream with brownie pieces throughout.
    🍓Chocolate Covered Strawberry: Chocolate ice cream with strawberry pieces mixed in. (Romantic, right?)

    Learn more about the company and complete line of ice cream at: Van Leeuven website.
    Connect with Van Leeuven on social media:
    Facebook:https://www.facebook.com/vanleeuwenicecream
    Twitter: https://twitter.com/vanleeuwen
    Tiktok: https://www.tiktok.com/@vanleeuwenicecream

    Posted in ice cream, What's For Dinner? | Comments Off on Kick Up the Celebration with Van Leeuven Ice Cream