Tag Archives: meghan splawn

Sweet & Savory Crepes

crepesdes hero Yesterday I shared a fabulous valentine-themed mimosa and today’s group of recipes from the Valentine’s Day Brunch come in the form of crepes. Meghan created a fantasy spread of toppings, fillings, and even both sweet and savory crepes. It’s basically a dream come true. Because the crepes and fillings can be made ahead of time, it’s a pretty and easy array to serve to your favorite girlfriends or family! Every desire is satisfied… and that mousse. Enjoy! – Annette.
mousse1

Basic Crepes
Yield: 12 to 15 crepes, 4-6 servings
You will need:

– 1 ½ cups whole milk
– 2 large eggs
– 3 tablespoons unsalted butter, melted
– 1 cup all purpose flour
– ½ teaspoon kosher salt

additional unsalted butter, for coating the pan

megan1 Variations:

For Vanilla Crepes: Add 2 tablespoons granulated sugar and 1 teaspoon vanilla extract, to the egg mixture.

For Herbed Crepes: Add an additional 1/4 teaspoon kosher salt and 1/4 cup chopped fresh herbs such as thyme, rosemary, or sage (or a combination thereof) to the egg mixture.

Combine the milk, eggs and melted butter in a blender and puree for 10 seconds. Add the flour and salt and blend again until smooth.

Make ahead!*
Refrigerate the batter for at least 2 hours or overnight.

Remove the crepe batter from the fridge about 30 minutes before you plan to cook the crepes.

To cook
Heat a small non-stick pan over medium heat. Add about a teaspoon of butter to the pan and swirl the melting butter around the pan into a thin, even coat. Pour two tablespoons of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds or until the edges begin to dry and flip. Cook for another 10 seconds and remove to a warm oven if serving immediately or to a plate to cool completely for storing. Continue cooking the batter as above – coating the pan with butter every after every 2 or 3 crepes.

*Note: Cooled crepes can be stacked, and stored in zip-top bag in the fridge for up to 3 days or in the freezer for 2 weeks. Thaw frozen crepes at room temperature at least an hour before reheating. Reheat stored crepes in warm oven or a microwave just before serving.

**Note: Lore holds that the first crepe is always a flop. Think of it as a test of your pans heat and adjust the heat accordingly.
whip Serve vanilla crepes with Easy Chocolate mousse and sliced strawberries or go classic and top with powdered sugar or fresh whipped cream and a squeeze of fresh lemon juice. savory1 Serve savory crepes with thinly sliced smoked salmon, Herbed Crème Fraiche, capers and thinly sliced red onion.
moussebowl

Easy Chocolate Mousse
Yield: 8 servings
You will need:

– 8 ounces semi-sweet chocolate, finely chopped
– 1/2 teaspoon espresso powder
– 2 cups chilled heavy cream

Method:

Fill a small saucepan half full with water and bring to a simmer over medium high heat. Meanwhile find a small heat-proof bowl that will fit inside the saucepan without touching the water. Melt the chocolate in the small bowl over the simmering water, stirring frequently with a spatula. Once melted add the espresso powder and stir until dissolved. Remove the chocolate from the heat to cool while the cream is whipped.

In a large bowl, whip the heavy cream with a hand mixer on medium speed until slightly thickened, approximately 1 minute. Add the warm chocolate to the lightly whipped cream and continue whipping on medium speed until the cream achieves soft peak – approximately 1 minute longer.

Cover the mousse with plastic wrap and chill for at least 2 hours before serving.
creme

Herbed Crème Fraiche
Yield: 8 servings
You will need:

– 8 ounces crème fraiche
– 3 tablespoons chopped fresh herbs – such as thyme or dill or parsley
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon kosher salt

Combine whisk ingredients together until smooth. Allow the flavors to meld at room temperature for 1 hour or in the fridge overnight. This dip can be made and stored up to 2 days ahead.

Art direction + Photography by Lesley Graham
Recipes + food styling by Meghan Splawn
Florals by Victory Blooms

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Grapefruit Pomegranate Mimosas

Yesterday I shared a “Ladies Valentine’s Day Brunch” full of party decor inspiration from our friends at Minted (psst don’t miss the amazing giveaway!). Today and tomorrow I’ll be sharing the mouth-watering recipes from the brunch. Since I love a good cocktail, we’ll start there. Meghan Splawn (genius recipe developer behind the blog Stir & Scribble) came up with the menu. I love her non-traditional take on the perennial brunch fave: the mimosa. It’s perfectly festive and bubbles are always a good time. Cheers! – Annette mimosa

Grapefruit and Pomegranate Mimosas
Servings 6
You will need:

– ½ cup granulated sugar
– ½ cup water
– 2 cups grapefruit juice*
– 1 cup pomegranate juice – such as POM
– 1 bottle Rose Champagne, well chilled
– Pomegranate arils to garnish

drank Method:

Heat the sugar and water in a small saucepan over medium heat – until the sugar is completely dissolved. Remove from the heat and cool completely. Refrigerate until cold – at least 2 hours. Combine the simple syrup, grapefruit juice, and pomegranate juice in a large pitcher and chill for at least 1 hour. Note: this mix can be made two days ahead of time.

To serve:

Combine 2 ounces of the grapefruit mixture with 4 ounces of the chilled rose in a champagne flute. Garnish with a few pomegranate arils. Cheers! cheers

featured here: straws | drink tags | gold glitter ribbon

Art direction + Photography by Lesley Graham
Recipes + food styling by Meghan Splawn
Florals by Victory Blooms

*Fresh squeezed grapefruit juice is simply stunning in this festive take on a traditional mimosa, but for a time-saver look for fresh squeezed grapefruit juice in the produce section of your local market.

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minted ladies valentine’s day brunch

table Valentine’s Day is one of my favorite holidays because what is better than celebrating love? Whether you’re cozying up to your sweetheart or hosting girlfriends, here’s a “Ladies Valentine’s Brunch” to get you inspired. Think Marie Antoinette with lots of pinks, reds, and gold. We teamed up with the fabulous people at Minted to bring you this feminine and dreamy spread. I am a big fan of their party decor and love how their festive paper goods, stickers, garlands and accessories pulled this look together. tabletop Megan from Victory Blooms created this stunning table garland made of white ranunculus, red roses, pin cushion protea, tulips, assorted greenery (clematis vine and variegated english ivy), sweet peas and heart-shaped anthurium. So romantic and gorgeous! She also added podocorpus to the pendant shown above. cheese The very talented Meghan from Stir & Scribble created the menu for the brunch complete with cheese and fruit plate (I’m in love with this heart-shaped chalkboard), sweet & savory crepes and a signature Grapefruit Pomegranate Mimosa. I’ll be sharing her cocktail and crepe recipes later this week! plate We layered lots of gold and white to mix in and add some depth and texture. Minted offers so many personalized options in their party decor. I’m crazy over these “not too frilly” Kraft and Lace place cards. To add a little whimsy and keep the party feeling fun and fresh, we used their cherry red striped straws as well as the Wildflower straw flags which complimented the red cloth napkins. crepesdes mousse >Guests were treated to Sweet Crepes with Easy Chocolate Mousse as well as Herb Crepes with Smoked Salmon and Dilly Crème Fraiche. Cherries and strawberries complimented the dessert crepes while capers, lemons, sweet potatoes, caramelized onions and bacon were toppings for the savory versions. A fresh salad was also served with homemade dressing. savory salad IMG_8220 drink A bar cart was decorated with gold glitter banners, which add sophisticated sparkle. I love a bar for my guests. Mix and mingling is simple with a drink station. Pomegranate seeds, champagne, and the Grapefruit Pomegranate juice were all lined up for instant merry making. The Wildflower straw flags double as festive drink tags. tray girls toast I love take-aways and party favors. Sending friends and family home with a little something is a sweet reminder of your time spent together and it doesn’t have to be expensive. We took Minted’s 3″ kraft box and filled them with these Cherry Pink Bath Bombs (these smell heavenly!). We sealed the deal with the Ombre Heart stickers and pretty striped ribbon. box1 Now for something really exciting… Minted is generously giving away a $350 credit to spend on party supplies to one lucky winner! I hope you feel inspired to dazzle your loved ones with their lovely goods. There are several ways to enter below. Open to US Residents only please. Giveaway ends January 28th. Good luck!

Art direction + Photography by Lesley Graham
Recipes + food styling by Meghan Splawn
Florals by Victory Blooms

MINTED a Rafflecopter giveaway

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