holidays & recipes: free giveaway and happy easter with tangerine and pink plus crepes with lemon curd

Free Easter Card Printable's

Easter is the time to be grateful for our blessings, and our little way of showing thanks to all our valued readers is through a Tangerine and Pink Easter Party pack giveaway! Included in the pack are:

1. Scalloped Cupcake Wrapper
2. Cupcake Wrapper
3. Two Watermark Logos
4. Easter Card and Thank you Card
5. An Easter Egg Banner which can be made easily by using some ribbon and a hole punch
6. Cupcake Toppers

You can downloaded the pack for free over here (link to zip file Click on Link and download should begin). You can use most of these designs for any occasion and these are all psd layered files so your name and other details can be edited in the Watermark Logo. Orange and Lemond Curd Mascarpone Recipe Below. Enjoy and Happy Easter!

{Free Easter Card Printable}

Free Easter Bunny Card

{Free Editable Watermark or Logo}

Free Watermark for Photos and Free Editable Logo Printable's

{Free Square Favor Box Printable}

Free  Favor Box Tangerine and Pink Printable's

{Free Printable Tangerine and Pink Thank you Card}

Free  Thank you Post Card Tangerine and Pink Printable's

{Free Easter Egg Banner Just Print and cut out the eggs, use a punch hole, and hang them from a ribbon}

Free Banner Tangerine and Pink Printable's

{Free Tangerine and Pink Cupcake Toppers You can use lolly pop sticks}

Free Cupcake Toppers Tangerine and Pink Printable's

{Free Scalloped Cupcake Wrappers}

Free Cupcake Wrappers Tangerine and Pink Printable's

{Free Tangerine and Pink Pillow Box Favor}

Free Pillowbox Tangerine and Pink Printable's

{ Homemade Crepe Purses filled with Lemond Curd and Mascarpone Cheese}

Crepe with Mascarpone and Lemon Curd

Crepe Recipe
Adapted from JENNYC819 via Allrecipes.com

Ingredients

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Lemon Curd & Mascarpone Cheese Stuffing
Adapted from Joy of Baking

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml)

Lemon Curd Recipe:

3 large eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 tablespoons (56 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely shredded lemon zest

Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long. Fold in Mascarpone, Fill Crepes to create a purse satchel, finish with a fabulous ribbon, this is a wonderful new approach for an Easter Breakfast.

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13 comments

  • April 8, 2012 at 9:57 pm //

    everything in this post has me giddy but especially those crepe purses at the end. OMG good!

  • April 9, 2012 at 5:38 am //

    Cute idea them purses…of course love crepes.:-)

  • April 9, 2012 at 1:08 pm //

    those crepes are mouth watering and adorable! happy easter

    • April 10, 2012 at 7:05 am //

      Happy Easter Beti.

  • April 9, 2012 at 10:25 pm //

    This whole post is absolutely adorable. Happy Easter!

    • April 10, 2012 at 7:05 am //

      Happy Easter Emma.

  • April 10, 2012 at 1:08 am //

    Good recipe – kind of like dessert dumplings. Really nice idea, and an exceptionally fun post. Thanks!

    • April 10, 2012 at 7:04 am //

      Happy Easter = )

  • April 10, 2012 at 5:19 pm //

    That’s an yum idea to stuff crepe…..looks delectable…love the way u presented too….

  • April 12, 2012 at 12:44 am //

    Everything looks so festive — love the cute crepe purses ;)

  • April 12, 2012 at 5:19 am //

    I love this post! Omg, a crepe purse!! I’ve never seen that and it’s just a genius idea!! The filling sounds divine!

  • April 17, 2012 at 4:23 am //

    I just wanted to thank you for writing this article on Crepe filling. I liked reading it. Best wishes, Jennifer :)

  • April 17, 2012 at 4:27 am //

    Crepe is my fav topic. Thanks for sharing information on that issue. Thanks, Ruben :)