Our Fabulous Bites

 So we enjoyed the lemon mascarpone frosting so much, it inspired us to try a new crepe filling.   Ingredients : 8 oz mascarpone  1 jar of lemon curd or about a cup of homemade lemon curd 4-8 oz cream cheese, softened Directions :  Whip all the ingredients together and add to dessert crepes. We have mixed lemon curd with whipped cream, mixed lemon curd with cream cheese, mixed lemon curd with cream cheese and whipped cream...we have enjoyed all these combinations.

 Rees made a cake for a school project and the family enjoyed the cake, but we loved the frosting.  We wanted extra frosting so we could dollop more on our cake.  The recipe below is to make a naked cake, meaning, the frosting isn't meant to cover an entire cake.  Double it if you want full coverage, or enough for extra dollops.   Ingredients: 1 cup heavy whipping cream 8 oz mascarpone 2 cups powdered sugar, sifted if you really care 1/2 teaspoon lemon extract Directions: 1. Whip the whipping cream until stiff peaks form.   2. In another bowl, combine mascarpone, powdered sugar and lemon extract.  Mix on medium speed until incorporated. 3. Gradually fold in the whipped cream into the mascarpone mixture. 4. Use right away.  (we found the extra frosting tasty the next day, but I believe if you want to use it for frosting, you will want to use this earlier rather than later.)

 As it turns out, my kids are picky about savory crepes.  Jeff and I will eat mushroom crepes, broccoli crepes, asparagus, ratatouille....but the kids don't care for any of those.  So through the years I've been trying to find something the kids will be happy about on crepe day. (that isn't full of sugar). We tried these chicken and leek crepes last night and the big kids approved.  Hazel & Ruby didn't give them an honest chance. A nice thing about this recipe is you can make the crepes ahead of time and the chicken filling, but I don't suggest filling the crepes until you are ready to bake them. Directions: Make about 8-12 crepes ( I like alton brown's recipe or buckwheat crepes - I think both of those recipes are on this blog) Filling: Ingredients- 2-3 chicken breasts, skin on bone in 1 tbsp butter 4-5 leeks, white parts only, sliced into 1/2 moons (wash well!) 2 cups chopped spinach (optional) salt & peper to taste 1 tsp Worcestershire sauce 1 tbsp mi