These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling. Ready with about 45 minutes of hands-on prep time, each egg is easily shaped by hand, then enveloped in a layer of rich, dark chocolate. A coating of colorful sprinkles is the perfect finishing touch.

Hey there, and welcome back, friends.

You are in for a sweet treat!

Coloring Easter eggs is a yearly tradition in my home. The boys always look forward to it. This year, we added a new tradition of making some homemade chocolate Easter eggs!

Who can resist some chocolate treats?

You know how much I love adding coconut to my treats, well, I just had to add some as a filling to these chocolate eggs. The filling is rich and creamy and oh so coconutty.

The coconut filling is easy to make. It’s a simple mix of shredded coconut, cream cheese, butter, and powdered sugar. After mixing it, it needs some time to firm up in the fridge, and then you mold it by hand into an egg shape.

If you’re busy leading up to Easter, and who isn’t these days, the coconut mixture can be kept in the fridge up to a week before being shaped.

If you really love coconut, try toasting the coconut flakes for even more flavor!!! 

Then you finish making the eggs by melting some dark chocolate and coconut oil, and dipping the coconut egg filling into the melted chocolate. 

For the best results, it’s important to use a good-quality chocolate bar or baking chocolate rather than chocolate chips. Chocolate chips contain stabilizers that prevent them from melting as smoothly. Using a 16-ounce bar of your favorite dark or semi-sweet chocolate gives you that beautiful, smooth finish that sets perfectly.

These chocolate Easter eggs are sure to disappear fast!!! Serve them as a treat or give them as a homemade gift. 

Ingredients

• cream cheese
• unsalted butter
• milk
• unsweetened shredded coconut
• sea salt
• vanilla extract
• powdered sugar
• dark chocolate
• coconut oil
• sprinkles, optional

How to Make Chocolate-Covered Coconut Filled Easter Eggs

Begin by making the Easter egg filling. Start by adding the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about two minutes. Scrape down the sides of the bowl. 

With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. 

Next, add the powdered sugar slowly, about half a cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough. 

Use a one-ounce (about two tablespoons) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.

Remove the chilled Easter egg filling, then use your hands to roll each portion into a ball. 

Flatten each ball into a half-inch-thick disc, then shape it into an oval egg. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least fifteen minutes.

Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. 

Remove the chilled egg filling from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. 

Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately sprinkle some on top before the chocolate sets. 

Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, which takes about half an hour.

How to Store

Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Leftovers can also be frozen in an airtight container. Make sure to enjoy them within a month. 

More Sweet Easter Recipes

• Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting
• Easter Chocolate Cupcakes
• Easter Cookies with Buttercream Frosting
• Easter Cake Pops
• Lemon Easter Cookies

What do you think of this fun homemade Easter egg recipe? What would you serve with this snack? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Easter, friends!

Chocolate Coconut Easter Egg Recipe

Print

Yield: 22

Chocolate-Covered Coconut Easter Eggs

These no-bake chocolate-covered coconut eggs are the perfect treat for Easter! Shredded coconut, cream cheese, butter, and powdered sugar form the base of the filling.

Prep Time 45 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• 4 ounces cream cheese, at room temperature
• ¼ cup unsalted butter, at room temperature
• 1 tablespoon milk, at room temperature
• 3 cups unsweetened shredded coconut
• ¼ teaspoon sea salt
• 1 1/2 teaspoons vanilla extract
• 3 ½ cups powdered sugar
• 16 ounces dark chocolate, roughly chopped
• 1 tablespoon coconut oil
• Sprinkles, optional

Instructions

1. Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low to medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl. With the mixer running on low, add the milk, shredded coconut, salt, and vanilla, mixing until well combined. Add the powdered sugar slowly, about ½ cup at a time, stopping to scrape down the bowl as needed. Mix until fully incorporated. It should look like thick cookie dough. 
2. Use a 1-ounce (2 tablespoon) scoop to portion out the coconut mixture and put it on a parchment-lined platter or baking sheet, and cover it with plastic wrap. Place it in the fridge to chill until firm, about 30 minutes to 1 hour.
3. Remove the chilled dough, then use your hands to roll each portion into a ball. Flatten each ball into a ½-inch thick disc, then form into an oval egg shape. Place the shaped coconut eggs back on the parchment-lined baking sheet or platter. Re-cover with plastic wrap, then put them in the freezer to firm up for at least 15 minutes.
4. Melt the chocolate and coconut oil in a double boiler. Once the chocolate is completely smooth and fully melted, set a large piece of parchment on the counter next to the double boiler. Remove the eggs from the freezer. Use a fork to dip the eggs into the melted chocolate until fully coated, allowing excess chocolate to drip off. Carefully place the chocolate-covered eggs on the sheet of parchment, then immediately add some sprinkles to the top before the chocolate starts to set. Repeat with the remaining eggs. Allow them to sit on the parchment until the chocolate is fully set, about 20-30 minutes.  
5. Enjoy the eggs once the chocolate sets, or place them in the fridge in an airtight container to enjoy later. Make sure to eat them within a week for the best flavor.

Notes

• Since the coconut mixture is on the sweeter side, I found in testing that a dark chocolate coating yielded the most balanced flavor. If you don’t like dark chocolate, you can use an equal amount of milk or white chocolate instead!
• This recipe calls for a lot of chocolate in order to ensure there’s plenty to dunk each egg into. You will have leftover melted chocolate so I recommend pouring it into a silicone mold to enjoy later or using it for a batch of bark paired with your favorite toppings. 
• Since the eggs are dipped in the chocolate straight from the freezer, the chocolate will start to set fairly quickly. I recommend having your sprinkles ready so that you can add them to each egg as soon as they are coated and placed on the parchment paper.
• I prefer using a large fork to dunk the eggs in the chocolate and transfer them to the parchment. To eliminate the pooling of chocolate around the base of each egg, try to gently shake off any excess chocolate before transferring them to the parchment paper.
• If you prefer a deeper, toasted coconut flavor, you can toast the coconut in the oven at 350 degrees or in a large skillet over medium heat until lightly golden. Keep an eye on it because it can burn very quickly! Make sure to allow the coconut to cool fully before using it in the recipe. 
• I found that a 1-ounce cookie scoop yielded the perfect-sized eggs. If you don’t have one, you can scoop up 2 tablespoon-sized portions of the coconut mixture at a time and mound them together before chilling in the fridge. 
• Leftovers can be frozen in an airtight container. Make sure to enjoy them within a month. 
• You’ll need at least half of a standard container of sprinkles for the eggs so keep that in mind!

FAQs

How long can I chill the coconut mixture? The portioned coconut mixture can be kept in the fridge up to a week before being shaped, then coated in chocolate. I recommend making sure it is tightly covered with plastic if you plan to store it that long, so that the coconut mixture does not begin to dry out. 

Can I use chocolate chips instead of a chocolate bar? No, I do not recommend using chocolate chips here, as they tend to have stabilizers in them to retain their shape once heated. Use 16 ounces of your favorite dark chocolate bar or semi-sweet baking chocolate for the best results.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

22

Serving Size:

1
Amount Per Serving: Calories: 451Total Fat: 33gSaturated Fat: 26gUnsaturated Fat: 7gCholesterol: 13mgSodium: 60mgCarbohydrates: 37gFiber: 7gSugar: 29gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate-Covered Coconut Easter Eggs appeared first on A Classic Twist.

Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

This blog post was originally published on April 11, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a delicious Spring treat!

It was a long and hard wait, but I had to hold off on the carrot cake until the breeze finally started feeling like Spring!! It’s 60 today, woot woot woot! And after two thunderstorms, it’s starting to smell like Spring.

I start indulging in carrot cake as soon as the Spring air arrives. It’s just a Spring thing. Although, it is also a Fall thing. Hmmmmm, it might be a year-round thing then… I guess I just love carrot cake!!

The problem is that I am very picky when it comes to carrot cake recipes, and I have been on the hunt for the perfect one for a while.

They have to be moist (duh), have the perfect amount of carrots but not too much where it tastes like just strings of carrot, they can’t be too sweet, and there needs to be some crunch in there, and of course be topped with cream cheese frosting.

See? Told you I was picky. Needless to say, I have found it. These carrot cake cupcakes with mascarpone cream cheese frosting are not only a twist on the classic but are also all of the above! You can find my other carrot cake recipes here: Carrot Cake Bars, Classic Carrot Cake, Baked Carrot Cake Donuts, and Carrot Bundt Cake.

Moist, with the perfect ratio of carrot to cake, not too sweet, with a little bit of crunch, and topped with a slightly less tangy cream cheese frosting.

I found this recipe on Joy the Baker, and I hardly had to alter it. I was pleasantly surprised how the cupcakes turned out to be the perfect carrot cake cupcakes I love from my local bakery. And you know what?

They are so easy to make too! It’s a one-bowl mixing process. No mixer is involved, just your muscles. Look how beautiful they look above when they come out of the oven. See the ratio of carrots to cake?? Yup, that’s how I like it!!

I topped the carrot cake cupcakes with mascarpone cream cheese frosting because mascarpone is creamier and slightly sweeter than cream cheese, making the frosting just so much more delicious. As an avid cupcake frosting swirlier, traditional cream cheese frosting is a nemesis.

I dislike it from that point of view, but it tastes so good, and you CANNOT have carrot cake without it, so I just dolloped it on top. Thank God for sprinkles!! And festive Easter eggs!

Ingredients

• a few fresh carrots
• crushed pineapple
• eggs
• granulated sugar & powdered sugar
• vegetable oil
• buttermilk & milk
• pure vanilla extract
• a few mix-ins like pecans or walnuts & dried cranberries
• all-purpose flour
• baking powder & baking soda
• salt
• ground cinnamon, ginger, & cloves
• cream cheese
• unsalted butter
• mascarpone cheese

How to Make the Best Carrot Cake Cupcakes

Preheat oven to 350 degrees F and line 2 muffin tins with cupcake liners and set aside.

In a medium-sized bowl, add in the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries, and nuts.

Mix together until combined and set aside.

In another bowl, whisk together the dry ingredients: Flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

Add the dry ingredients all at once into the wet ingredients and

Mix until just combined and there are no flour clumps.

Divide the batter into prepared cupcake liners, filling each about three-quarters full.

Bake cupcakes until a toothpick inserted into the center comes out clean, about 20-23 minutes, rotating halfway through baking.

Remove cupcakes from the oven and let them cool in pans for 10 minutes before turning out onto cooling racks and cooling completely before frosting.

For the frosting, beat the cream cheese on medium speed until soft and creamy, about 3 minutes.

Add the butter and mascarpone cheese and beat on low until well combined. Then, increase the speed to medium and beat for 1 minute.

Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.

Frost the cooled cupcakes and store the cupcakes in the refrigerator until ready to serve.

How to Store

Store these frosted cupcakes in the refrigerator for up to 5 days in an airtight container.

More Easter Recipes

• Speckled Easter Cake
• Easter Chocolate Cupcakes
• Easter Basketweave Cake
• Easter Cake Pops
• Bird Nest Cupcakes

What do you think of this moist carrot cake cupcake recipe? What would you serve with these Easter cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Carrot Cake Cupcake Recipe

Print

Yield: 15 cupcakes

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting

Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

Prep Time 30 minutes

Cook Time 23 minutes

Total Time 53 minutes

Ingredients

Carrot Cake Cupcakes

Toggle ingredient group

• 2 cups carrots, peeled and finely processed or grated
• 2 large eggs, slightly beaten
• 1 cup granulated sugar
• ¾ cup vegetable oil
• 2 tablespoons buttermilk
• 1 teaspoon pure vanilla extract
• ¼ cup crushed pineapple, drained
• ½ cup chopped pecans or walnuts
• ¼ cup dried cranberries
• 1 ½ cups all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• a pinch of teaspoon ground cloves

Mascarpone Cream Cheese Frosting:

Toggle ingredient group

• 6 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• ½ cup mascarpone cheese, softened
• 1 teaspoon vanilla extract
• pinch of salt
• 4-5 cups powdered sugar
• 2-4 tablespoons milk, depending on your desired consistency

Instructions

1. Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners and set aside.
2. In a medium bowl, mix together the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries and nuts.
3. In another bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger and cloves)
4. Add the dry ingredients all at once into the wet ingredients and mix until just combined and there are no flour clumps.
5. Divide batter into prepared cupcake liners, filling each about ¾ full. Bake cupcakes until a toothpick inserted into the center comes out clean, 20-23 minutes, rotating halfway through baking. Remove cupcakes from oven and let cool in pans for 10 minutes before turning out onto cooling racks and cooling completing before frosting.
6. For Frosting: Beat the cream cheese on medium speed until soft and creamy, about 3 minutes on medium speed. Add the butter and mascarpone cheese and beat on low until well combined. Then increase speed to medium and beat for 1 minute. Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.
7. Frost cooled cupcakes.
8. Store cupcakes in refrigerator until ready to serve.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 931Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 58mgSodium: 289mgCarbohydrates: 176gFiber: 2gSugar: 161gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting appeared first on A Classic Twist.

This blueberry Dutch baby pancake is what dreams are made of. At least my ideal breakfast dreams. The pancake is infused with lemon zest and fresh blueberries. It is garnished with generous scoops of homemade whipped cream and lemony blueberry compote. Each bite is heavenly!

This blog post was originally posted on March 26, 2021, and has been updated with new pictures and information.

Hey there, and welcome back, friends.

You are in for a sweet morning treat!

The post Blueberry Dutch Baby Pancake appeared first on A Classic Twist.

This indulgent croissant French toast bake pairs buttery and flaky croissants with sweet and juicy berries. Cinnamon adds a touch of spice, while orange zest provides a subtle brightness.

Hey there, and welcome back, friends.

You are in for a treat!

This sweet breakfast dish combines the flakiness of croissants and the comfort of French toast! It’s a breakfast worth indulging in!

Just when you couldn’t think it wouldn’t get any better I added hints of orange zest that adds a subtle brightness to the richness of the French toast.

French toast casserole is a brunch classic and this croissant twist gives you a pillowy version of French toast that you must try! This dish would be perfect for serving on occasions like Easter and Mother’s Day.

Enjoy it as-is, with a dusting of powdered sugar or with a healthy drizzle of maple syrup. This baked croissant French toast is the perfect way to feed a crowd and comes together with little effort! It’s perfect for slow weekend mornings or brunches.

Ingredients

• mini croissants or large croissants
• a few large eggs
• half and half
• vanilla extract
• orange zest
• granulated sugar
• salt
• ground cinnamon
• blueberries
• raspberries
• maple syrup and/or powdered sugar, optional

How to Make Croissant French Toast Bake

Preheat the oven and grease a baking dish with butter or cooking spray. Using a serrated knife, split all of the croissants in half and set them aside.

In a large bowl, whisk together the eggs, half and half, vanilla, orange zest, sugar, salt, and cinnamon. Make sure you’ve fully scrambled all of the eggs and that there aren’t any large pieces of egg remaining.

Working in batches, drop the croissant halves into the egg mixture. Make sure each side has a chance to become saturated in the egg mixture.

Then, layer the croissant halves into the prepared baking dish along with the berries. You can fill any empty nooks and crannies with the berries.

Once all of your croissants have been added to your baking dish, pour any of the remaining egg mixture over the top of the croissants. If you have any leftover berries, sprinkle them over the top of the croissants.

Cover the baking dish with foil and bake the French toast in the preheated oven.

Remove the foil, then bake the French toast until puffed and golden brown. Serve warm with maple syrup and/or a dusting of powdered sugar.

How to Store

Store leftover croissant French toast casserole in an airtight container in the refrigerator for up to 5 days. Reheat the French toast casserole in the oven at 350 degrees until heated through.

More Breakfast Recipes

• Lemon Scones with Mascarpone Cream
• Raspberry Sweet Rolls with Lemon Glaze
• Brunch Charcuterie Board
• Strawberry Ricotta Pancakes
• Cinnamon Pecan Buns

What do you think of this amazing croissant french toast bake recipe? What would you serve with this sweet breakfast? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Croissant French Toast Bake Recipe

Print

Yield: serves 8-10

Croissant French Toast Bake with Berries

This indulgent croissant French toast bake pairs buttery and flaky croissants with sweet and juicy berries. Cinnamon adds a touch of spice, while orange zest provides a subtle brightness.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 10-12 small/mini croissants or 6-8 large croissants
• 6 large eggs, at room temperature
• 1 ½ cups half and half
• 2 teaspoons vanilla extract
• Zest of 1 orange
• ⅓ cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup blueberries
• 1 cup raspberries
• Maple syrup and/or powdered sugar for serving, optional

Instructions

1. Preheat the oven to 350 degrees. Grease a 9x13 baking dish with butter or cooking spray. Using a serrated knife, split all of the croissants in half and set them aside.
2. In a large bowl, whisk together the eggs, half and half, vanilla, orange zest, sugar, salt, and cinnamon. Make sure you’ve fully scrambled all of the eggs and that there aren’t any large pieces of egg remaining.
3. Working in batches of 2-3 at a time, drop the croissant halves into the egg mixture. Make sure each side has a chance to become saturated in the egg mixture. Then, layer the croissant halves into the prepared baking dish along with the berries. You can fill any empty nooks and crannies with the berries.
4. Once all of your croissants have been added to your baking dish, pour any remaining egg mixture over the croissants. If you have any leftover berries, sprinkle them over the top of the croissants.
5. Cover the baking dish with foil and bake the French toast in the preheated 350-degree oven for 30 minutes. Remove the foil, then bake the French toast for an additional 15 to 20  minutes until puffed and golden brown. Serve warm with maple syrup and/or a dusting of powdered
   sugar.

Notes

1. If you have access to smaller croissants, you’ll need 10- 12 in total. If you are using larger croissants, you’ll only need 6-8 total.
2. Leftovers can be stored in the refrigerator for up to 5days. Gently reheat leftovers in the microwave or the oven.
3. Croissants that are at least a day old will work best in this recipe. Older croissants have a drier texture which allows them to absorb more of the egg mixture and yields a fluffier French toast.
4. Make sure to fully submerge and saturate each croissant half in the egg mixture. This helps ensure the best texture and flavor.
5. Rather than scattering all of the berries on top of the croissants, use them to fill all the nooks and crannies. You can even layer them between each croissant half. This will help impart the berry flavor throughout the French toast.
6. Don’t skip out on covering the French toast with foil! This helps the French toast to bake without the tops of the croissants burning fully.

Can I use different berries? Absolutely! You can use any combination of fresh berries that you like here. If you want to use frozen berries, make sure to thaw them first and drain off any excess liquid before adding them to the recipe.

Can I use milk instead of half and half? Yes, you can use whole milk in place of half and half. It will yield a slightly less rich flavor but still be incredibly delicious.

Do I need to chill this croissant French toast before baking? No, it does not require any chilling or resting time. It can go straight into the oven!

I have a sweet tooth. Can I make it sweeter? Since French toast is traditionally enjoyed with a dusting of powdered sugar or maple syrup, this recipe is lightly sweetened with granulated sugar. If you prefer it sweeter, you can use up to ½ cup of granulated sugar in the recipe without altering the chemistry or baking time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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• 
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• 
  Ceramic Baking Dish Baking Pan, Casserole Dish

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 612Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 194mgSodium: 657mgCarbohydrates: 75gFiber: 4gSugar: 36gProtein: 14g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Croissant French Toast Bake with Berries appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a sweet treat!

This post is sponsored by Envy Apples. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! 

This dish combines the sweetness of apples and the comfort of crepes, which are two favorites of mine! I created this dish to be a fun brunch recipe. It is something that you can use when you’re craving brunch or are serving brunch on a special occasion like Easter or Mother’s Day.

Pro tip: I have found that using thinly sliced apples, sautéed until just tender, creates the best filling for crepes. You don’t want your apples mushy, but you don’t want them too hard.

Another pro tip: Use quality apples for your baking. For the best flavor, I use Envy Apples. I was recently introduced to Envy Apples when I attended the Fresh Air Retreat in Austin, and I’ve come to enjoy their apples. You get the ultimate apple experience with each apple – they have a balanced sweetness, a satisfying crunch, and a beautiful appearance, with slices naturally staying white longer.

If you have not tried these apples, you can get Envy Apples in a grocery store near you. I’ve got mine from Giant, Wegmans, Safeway, or Aldi stores in my area.

Back to the crepes. There’s no wrong way to fill your crepe. You can either roll your crepe like a sausage or fold it over. It’s really up to you. If you’re making these apple-filled crepes for a large gathering, you might find it quicker to roll them.

Let me walk you through how to make these apple crepes.

Ingredients

• water
• milk
• all-purpose flour
• granulated sugar
• pure vanilla extract
• ground cinnamon & nutmeg
• a few large eggs
• butter
• a few medium-sized apples
• lemon juice
• mascarpone cheese
• heavy cream

How to Make Apple Crepes

Combine the water, milk, flour, sugar, vanilla extract, and cinnamon in a blender. Blend to combine. Add the eggs and blend well until smooth.

Pour the batter into a large measuring cup, cover with a plastic wrap, and chill the batter for at least an hour or overnight.

When ready to serve, combine the apples, sugar, and lemon juice in a small saucepan set over low-medium heat. 

Cook until the apples soften.

I like to soften them barely, so there is some crunch in the apple filling.

Using a nonstick skillet or crepe skillet set over medium heat, lightly coat the skillet using a brush with melted butter.

When warm, pour some batter onto the skillet and evenly spread.

Cook each side until done. Transfer to a plate and repeat until all the batter is gone.

In another small bowl, whip the mascarpone cheese with the heavy cream with an electric mixer until smooth.

To serve, spread some of the mascarpone cheese on one of the crepes.

Add some apples and roll up.

Repeat for all the crepes. Top with remaining mascarpone and thinly sliced apples. Serve immediately!

How to Store

Store leftover crepes filled with apple filling in an airtight container in the refrigerator for up to 2 days. To avoid sticking, you can store unused crepes that have not been filled with filling in an airtight container with wax paper between each crepe. Reheat each crepe in a skillet with some butter over medium heat.

You can freeze crepes without filling by placing wax paper between each crepe and placing them in a ziplock bag in the freezer for up to 3 months.

More Sweet Breakfast Recipes

• Lemon Scones with Mascarpone Cream
• Raspberry Sweet Rolls with Lemon Glaze
• Apple Cinnamon Waffles
• Brunch Charcuterie Board
• Apple Caramel Dutch Baby Pancake

What do you think of these amazing crepes with apple filling? What would you serve with these crepes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy cooking, friends!

Apple Crepe Recipe

Print

Yield: serves 4

Apple Crepes

These apple crepes feature tender, thin crepes filled with sautéed thinly sliced apples and finished with a generous dollop of whipped mascarpone cheese on top.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour

Ingredients

FOR THE CREPES:

Toggle ingredient group

• 1/2 cup water
• 1/2 cup milk
• 1 cup all-purpose flour
• 2 teaspoons granulated sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• 2 large eggs, at room temperature
• 2 tablespoons butter, melted

FOR THE FILLING:

Toggle ingredient group

• 2 medium apples, cored and sliced
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• A pinch of nutmeg
• 1 tablespoon lemon juice
• 1/2 cup mascarpone cheese, softened at room temperature
• 2 tablespoons heavy cream
• Topping: thinly sliced apples

Instructions

1. Combine the water, milk, flour, sugar, vanilla extract, and cinnamon in a blender. Blend to combine. Add the eggs and blend well until smooth. Pour the batter into a large measuring cup, cover with a plastic wrap, and chill the batter for at least an hour or overnight.
2. When ready to serve, combine the apples, sugar, cinnamon, nutmeg, and lemon juice in a small saucepan set over low-medium heat. Cook until the apples soften, about 3-5 minutes. I like to soften them barely, so there is some crunch in the apple filling.
3. Using a nonstick skillet or crepe skillet set over medium heat, lightly coat the skillet with melted butter (I use a brush to do this). When warm, pour about 1/4 cup of the batter onto the skillet and evenly spread. Cook each side until done, about 1-2 minutes. Transfer to a plate and repeat until all the batter is gone.
4. Whip the mascarpone cheese with the heavy cream in another small bowl with an electric mixer until smooth.
5. To serve, spread some of the mascarpone cheese on one of the crepes. Add some apples and roll up. Repeat for all the crepes. Top with remaining mascarpone and thinly sliced apples. Serve immediately!

Notes

If you don't have mascarpone cheese, you can use cream cheese.

Recommended Products

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• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  King Arthur, Flour Unbleached All Purpose,
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 594Total Fat: 38gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 195mgSodium: 345mgCarbohydrates: 56gFiber: 4gSugar: 26gProtein: 11g

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The post Apple Crepes appeared first on A Classic Twist.

Easter is around the corner and what better way to sweeten your table than adding the perfect Easter Dessert! I’m sharing 16 of my favorite Easter dessert recipes from the blog.

To me, Easter is all about lemon, coconut, and carrot cake-based desserts. Like, there’s nothing else I want to make during this season. I want all the Meyer lemons since they’re the perfect lemon (in my opinion), and I go on a Meyer lemon baking spree!

Plus, Easter gives me the excuse to make all of the carrot cake desserts. Some include my secret ingredient that keeps carrot cake moist – pineapples! My family has a love-hate relationship with pineapple in their cake so I’ve included options that have no pineapple.

Of course, I always add a little coconut to my desserts, and Spring always makes me think of coconut. Your family is going to love these desserts. You can’t go wrong with any of them. They have all received raving reviews.

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16 Easter Dessert Recipes

A collection of 16 delicious Easter dessert recipes that are filled with lemon, coconut, and carrot cake-based desserts.

1

Speckled Easter Cake (Lemon Layer Cake)

This cake is everything I love about Easter desserts! It's coconut and lemon flavored and covered in a pretty yellow-speckled pastel Swiss meringue buttercream.

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2

Easter Basket Weave Cake

If you're looking to practice your buttercream decorating skills, this Easter basket weave cake is it! I have provided step-by-step photos so you can achieve the basket weave look. This cake will impress your family and friends.

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3

Lemon Cheesecake

A lip-puckering creamy lemon cheesecake topped with homemade lemon curd and homemade whipped cream on a buttery graham cracker crust.

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4

Easter Chocolate Cupcakes

These Easter chocolate cupcakes are a surprisingly simple Easter dessert made with chocolate cupcakes and decorated with cute little speckled eggs nestled in the frosted grass nests. They're perfect for bringing to events.

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5

Carrot Bundt Cake

This quick and easy bundt cake brings all the goodness of carrot cake but with that perfect bundt crumb. It's packed with shredded carrots, pineapple, warm spices, and crunchy nuts – all the things that make a perfect carrot cake.

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6

Easter Cake Pops

These adorable Easter cake pops are easy to make, use my favorite chocolate cake, and are covered in Easter-colored candy melts.

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7

Lemon Bundt Cake

This lemon bundt cake is light and fluffy and melts in your mouth! It's filled with lemon flavor and topped with a sprinkle of powdered sugar.

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8

Coconut Meringue Nests

These Easter meringue cookies have a crunchy sweet exterior and a rich moist center with a lemon mousse garnish.

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9

Carrot Cake Bars with Orange Cream Cheese Frosting

These bars are carrot cake in a delicious bar form! They're easy to make, flavorful, and have the perfect amount of crunch. They are frosted with cream cheese frosting with a touch of orange and ginger.

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10

Meyer Lemon Souffle

Take souffle and add a lemony touch! This Meyer lemon souffle has a rich and gooey center. It's perfect for a special Easter dinner.

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11

Coconut Cupcakes {Bird Nest Cupcakes}

These cute bird nest cupcakes use soft coconut cupcakes with a sweet coconut whipped frosting and a sprinkle of toasted coconut flakes.

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12

Coconut Lemon Bundt Cake

These mini pound cakes are infused with Meyer lemon and coconut flavor and topped with a sweet Meyer lemon glaze with toasted coconut.

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13

Classic Carrot Cake Recipe with Ginger Cream Cheese Frosting

This classic carrot cake is moist and filled with shredded carrots, warm spices, and orange zest. It's frosted with a ginger cream cheese frosting that is to die for!

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14

Meyer Lemon Cake with White Chocolate Mousse

This soft and crumbly cake is bursting with lemon flavor! It's topped with a light white chocolate mousse frosting.

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15

Meyer Lemon Olive Oil Cake

A moist and crumbly olive oil cake that is bursting with fresh lemon flavor. It is glazed with sweet lemon icing and is perfect for a snack or dessert.

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16

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting

You need at least one go-to carrot cake cupcake recipe. This one is my favorite and has a mascarpone cream cheese frosting that is perfectly sweet and creamy.

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What do you think of these delicious Easter dessert recipes? What would you serve with these desserts? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

The post 16 Easter Dessert Recipes Worth Trying appeared first on A Classic Twist.