Ham and Egg Savory Crepes – Easter Sunday Brunch Recipe

Do you have any plans for Easter Sunday yet?  It’s such a lovely time to celebrate; the meaning of new life, the warming up of temperature, and the aroma of the blooming Spring flowers, etc.  Today, I wanted to share with you a beautiful Easter Sunday Brunch Recipe that you can prepare for your family.  Check out the Ham and Egg Savory Crepes video tutorial above if you haven’t done so.  I’ll show you step-by-step on how to prepare these crepes and assemble them together. 



Of course, this recipe is probably good all year around, and not just on Easter.  But the gorgeous and slightly runny egg yolk in the middle simply reminds me of Spring and Easter.  Best of all, you can prepare the crepes the day before.  So, when brunch time rolls around, you can assemble and bake these off in no time!



Besides ham and egg, I also used some smoked mozzrella cheese in these savory crepes.  You can use any grated cheese that you like, such as gouda, cheddar, or even goat cheese.  Pretty much any cheese that you like that melt nicely when heated up.



The bake time in this recipe is important because you want to make sure the egg whites are cooked and the yolks stays runny.   I baked my crepes for exactly 12 minutes with room temperature, large size eggs.  If you use larger eggs or taking the eggs out of the fridge right before baking, they might take a minute or two longer to cook.  Simply check on the crepes at 12 minutes mark on their done-ness and determine if they need additional bake time. 



For my family, we love both the sweet and savory versions of crepes.  If you’ve miss my previous recipe on sweet crepes, simply click here to check them out!  I guess I’ll be making both sweet and savory version this weekend!  Wish you all a wondrrful and blessed Easter Holiday! 





Tools and ingredients used:
Crepe Pan (click here for more information)
Crepe Spreader (click here for more information)
Crepe Maker (click here for more information)
Ninja Blender (click here for more information)
Grapeseed Oil (click here for more information)
Baking Sheets (click here for more information)

20 Easy and Refreshing Spring Time Recipes

March 20th marks the first day of Spring this year.  With Soutern California’s temperature, it feels like we’re skipping Spring (once again) and entered Summer without a warning!  Whether you’re enjoying the Spring breeze or bearing the Summer heat, I wanted to share with you 20 easy and refershing Spring time recipes.  They are all my favorites and use the produces that are in season for Spring.  Simply click on the recipe name and it will take you to the full recipe.  Enjoy!


1) Mango Panna Cotta 





2) Chinese Tea Eggs (糖心茶葉蛋)





3) Mixed Fruit Iced Tea (冰鎮水果茶)
 





4) Fresh Orange Jello Slices
 




5) Mascarpone Asparagus Tarts






6) Meyer Lemon Tart with Almond Crust
 




7) Green Gazpacho





8) Flower Garden Cookies





9) Homemade Strawberry Jelly (新鮮草莓果凍)





10) Blackberry Lime Mimosa





11) Mango Pudding (芒果布丁)





12) Zucchini “Pasta”






13) Strawberry Meyer Lemonade Spritzer—Kids Friendly





14) Strawberry and Cream Swiss Roll (草莓奶油瑞士卷)
 




15) Chinese Chicken Salad with Creamy Sesame Dressing
 



16) Meyer Lemon Meringue Tartlets





17) Coconut Tapioca Pearl Dessert 椰汁蜜瓜西米露





18) Sakura (Cherry Blossom) Swiss Roll 櫻花瑞士卷蛋糕









19) Coconut Mango Mochi Roll (椰汁香芒糯米卷)





20) Kiwi-Strawberry Bellini

Rainbow Dark Chocolate Bars–Healthy and All Natural Toppings

Next Thursday, March 17th, is St. Patrick’s Day.  I love special occasions because they give me reasons to indulge, without feeling too guilty.  That’s the only time of the year when I prepare Corned Beef and cabbage for my family.  Yes, only once a year.  How about you?  Do you serve Corned Beef more often than once a year?  Speaking of celebration and indulgence without guilt, this Rainbow Dark Chocolate Bar definitely fits these categories!  Click on the YouTube video tutorial above to check out how to make it.  It’s super easy and fun!
 


My Daughter and I were working on her school project “Trap the Leprechaun” for St. Patrick’s Day.  She decorated her project with a hugh 3D rainbow across a shoebox (a.k.a. the trap).  My Daughter’s plan was to put gold pots at the end of the rainbow and doubled sided tapes inside the shoebox to “trap” the Leprechaun.  Will this trap work?  I am not sure.  But one thing I know for sure is that the colorful rainbow makes me feel happy and its so pleasant to look at!  That inspired me to create these Rainbow Dark Chocolate Bars.



These Rainbow Dark Chocolate Bars are topped with colorful and all natural toppings that are healthy and good for you.  You can use any ingredients that you like to create the rainbow color pattern.  I simply used whatever I had on hand.  Also, I tempered the dark chocolate to make the chocolate bars, click here to read more about tempering chocolate if you’re interested.    Did you know that there are many health benefits of eating dark chocolate?  It’s packed with antioxidants and can help lower blood pressure.  Of course, moderation is the key to any treats.  You can read more here if you’re interested.  



Here are the ingredients that I used to create the rainbow pattern; freeze dried strawberries for the red; orange zest for the orange; lemon zest for the yellow; Matcha (Japanese green tea powder) for the green; dried Blue Mallow for the blue; and dried lavender buds for the purple!  Also, be sure to use organic oranges and lemons especially when you’re using the zest.  As for the dried blue mallow, I got them from a tea shop.  It creates the most beautiful and dreamical blue colored tea!  You can read more about its benefits here if you’re interested.  The flavor is subtle and slightly floral.  I’ll list all the ingredients and tools that I used at the end of the post for your reference.



I hope you enjoy today’s recipe and video tutorial.  Thank you for reading and stopping by!  Happy St. Patrick’s Day!

Tools and ingredients used:
Chocolate bar mold (Click here for more information)
Dried Lavender Buds (Click here for more information)
Dried Blue Mallow Tea (Click here for more information)
Freeze Dried Strawberries (Click here for more information)
Matcha Powder  (Click here for more information)
Dark Chocolate (Click here for more information)




Disclaimer: Health and General
No information, ingredient or product mentioned on this site is meant to diagnose, treat or replace professional medical advice.  They are my experience, my journey, and my opinions.  Please consult with your doctor before using any of the ingredients or products mentioned here. 

Coconut Mango Mochi Roll (椰汁香芒糯米卷)

When I saw my favorite Ataulfo mangoes in the market the other day, I was so excited!  I almost purchased all that they had put on the shelves, seriously!  I simply can’t resist these sweet, fragrant, and juicy mangoes.  If you haven’t check out my previous recipe and video on how to make Mango Panna Cotta yet, you’re missing out.  Simply click here to get that recipe as well!   



Onto these Coconut Mango Mochi Roll (椰汁香芒糯米卷), they are absolutely one of my favorite mango treats.  The mochi part of this dessert is not overly sweet,  therefore, I recommend that you use the ripest mangoes that you have on hand.  The filling is refreshing, juicy, and fragrant, thanks to the gorgeous mangoes.  The coconut mochi layer on the outside gives this dessert a slightly sweet and chewy texture because of the glutinous rice flour.  With a hint of coconut flavor on the outside, it compliment the mango fillings perfectly.  This is also a naturally gluten-free treat because of the types of flours that I used.  See the list of ingredients at the bottom of this post for your reference. 



You’ll be surprised by how easy it is to prepare this Coconut Mango Mochi Roll.  I would say, they are perfect for my next friends and family gathering!  I can’t wait to share them with everyone!



If you love mangoes, you’ve got to give this recipe a try.  I’m sure you and your family will love it as much as my family does!  Make this dessert while these mangoes are in season!  I know I’ll be making these Coconut Mango Mochi Rolls quite often in the weeks to come!  Enjoy!




Tools and ingredients used:
Glutinous Rice Flour (Click here for more information)
Rice Flour (Click here for more information)
Corn Starch (Click here for more information)
Coconut Flakes (Click here for more information)
Heavy Whipping Cream (Click here for more information)
Roll Up Window Blinds used as backdrop (Click here to see product information)
Bamboo Cocktail Knotted Picks (Click here for more information)