Pink Deviled Eggs

Pink Deviled Eggs

von | Apr. 17, 2025 | APPETIZER, CREAMY, EASTER, EGGS, OVER 120 MINUTES, SPRING, SUMMER

Pink Deviled Eggs

Pink Deviled Eggs

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April 17, 2025 by Kimberly

Tangy, creamy, a little crunchy. This snack turns heads and taste buds. Bold color, punchy flavor, and that one friend who says “Wait, what’s in these?” every single time.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 20 min

SERVES

6 eggs / 12 halves

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

They might look fancy, but these little guys are secretly the easiest crowd-pleaser ever. You know those recipes that make people pause mid-bite and go, “Wait—what is this?” Yeah, it’s one of those. The vibrant color comes from a quick beet juice bath (don’t worry, they’re not beety, just beautiful), and the filling is creamy, tangy, and somehow nostalgic and elevated at the same time. Perfect for Easter brunches or as appetizers for dinner parties.

These pop right off the plate, so serve them cold on a pretty platter with a sprinkle of herbs and a little crispy bacon on top. A dusting of everything bagel seasoning makes them feel extra fun and just a little cheeky. Ideal for Easter brunch, a spring picnic, or as that one unexpected hit at your dinner party.

Store leftovers in an airtight container in the fridge for up to 2 days. The color stays vibrant, and the texture holds up surprisingly well.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Pink Deviled Eggs
Pink Deviled Eggs
Pink Deviled Eggs
Pink Deviled Eggs

LET’S MAKE A PIECE OF HAPPINESS

Print
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Pink Deviled Eggs

Pink Deviled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 2 hrs + 2 min
  • Yield: 12
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small pot
  • two small bowls
  • immersion blender (or regular one)
  • piping bag & star tip (optional)
  • sharp knife
  • cutting board

Ingredients

Units Scale
  • 6 eggs
  • 400 milliliters beetroot juice
FILLING
  • (the yolks from the 6 eggs)
  • 4 tbsp mayonnaise
  • 1 tsp dijon mustard
  • 2 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • salt & pepper to taste
TOPPINGS
  • 2 bacon slices
  • fresh dill
  • fresh chives
  • everything but the bagel seasoning

Instructions

  1. Boil the eggs for 8 minutes. Then transfer them to a bowl of cold water and let them sit for about 5 minutes. After that, pour out the water and add the beet juice to the same bowl. While the eggs are still warm, peel them completely and let them soak in the beet juice for about 2 hours.
  2. Meanwhile, cook the bacon until super crispy. Set it aside and let it cool down.
  3. After marinating, carefully slice the eggs in half lengthwise using a sharp knife. Be sure to wipe the knife after each egg to keep the next one looking clean and neat.
  4. Gently scoop out the yolks from the 6 eggs and place them in a separate bowl. Mix with mayo, lemon juice, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend everything until smooth using an immersion blender. You can either fill the egg halves using a piping bag with a star tip (looks extra cute) or just use two spoons. It works either way. Pipe or spoon the filling into each egg half until all the mix is used up.
  5. For the topping, I used crispy bacon, fresh chives, fresh dill, and a generous sprinkle of Everything Bagel Seasoning. But honestly? You can top them with whatever makes your heart happy.
  • Passive Time: 2 hrs
  • Cook Time: 20 min

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Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

von | März 10, 2025 | BREAD, BREAKFAST, BRUNCH, FRENCH, PASSIONFRUIT, SWEET, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

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March 10, 2024 by Kimberly

Indulge in golden, caramel-kissed French toast paired with creamy vanilla yogurt and a tangy passionfruit drizzle. A breakfast that feels like a sunlit morning in paradise.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

4 toasts

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This is not your basic French toast. We’re talking crispy, caramelized edges, a creamy vanilla yogurt topping, and a tangy passionfruit glaze that adds just the right amount of freshness. It’s that perfect balance of buttery, crunchy, and melt-in-your-mouth softness that makes brunch feel extra. Whether you’re treating yourself on a slow Sunday morning or trying to impress someone with minimal effort, this dish is a guaranteed win. Think tropical, cozy, and just fancy enough to feel special without the hassle.

This one shines brightest when served fresh off the pan: crispy and golden. Drizzle that passionfruit glaze generously, dollop some vanilla yogurt on top, and let it all melt together in the best way.

French toast is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to one day. Reheat in a pan to keep the crispiness. The yogurt and glaze should be stored separately and added just before serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze
Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze
Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze
Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

LET’S MAKE A PIECE OF HAPPINESS

Print
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Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

5 from 2 reviews

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • large pan
  • shallow dish
  • small saucepan
  • small bowl
  • kitchen torch

Ingredients

Units Scale
PASSIONFRUIT GLAZE
  • 100 grams passionfruit purée
  • 100 grams white sugar
  • 25 grams water
FRENCH TOAST
  • 4 slices brioche bread
  • 75 grams cow milk
  • 1 egg
  • 1 tsp vanilla extract
  • butter for frying
  • sugar for the crust
TOPPING
  • 3 tbsp yogurt
  • 1 tsp vanilla extract
  • 2 passionfruits

Instructions

  1. In a small saucepan, combine the passion fruit purée, water, and sugar. Stir and bring to a gentle simmer over medium heat. Let it cook for 15–20 minutes until it thickens into a syrup-like consistency. Remove from heat and let it cool slightly. It will thicken a bit more as it cools.
  2. In a small bowl, mix the yogurt with vanilla extract (or fresh vanilla) until smooth. Set aside.
  3. In a shallow dish, whisk together the eggs, milk, and vanilla extract. Dip each slice of brioche into the egg mixture, making sure both sides are evenly coated. In a pan over medium heat, melt the butter and cook the brioche slices until golden brown and crispy on both sides. Remove from the pan.
  4. Sprinkle a thin layer of sugar over each slice of French toast. Using a kitchen torch, caramelize the sugar until it turns golden and crisp.
  5. Place two slices of caramelized French toast on a plate. Top with a generous dollop of vanilla yogurt and drizzle with the passion fruit glaze.
  6. Cut a fresh passion fruit in half and scoop the pulp over the toast for an extra burst of flavor. Serve immediately and enjoy!

  • Cook Time: 25 min

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Vanilla Yogurt Bowl & Tropical GranolaVanilla Yogurt Bowl & Tropical Granola Vanilla Porridge with Passionfruit Pear CompoteVanilla Porridge with Passionfruit Pear Compote Oeuf Cocotte with Cream & HerbsOeuf Cocotte with Cream & Herbs (Baked Eggs) English MuffinsEnglish Muffins

Blini Appetizers

Blini Appetizers

von | Dez. 15, 2024 | 30 TO 60 MINUTES, APPETIZER, BEEF, CHRISTMAS, DINNER PARTY, FLUFFY, GORGONZOLA, NEW YEAR'S EVE, OMNIVORE, ONION, PICKLES, PICNIC, RADISH, RUSSIA, SALMON, WALNUT

Blini Appetizers

Blini Appetizers

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December 15, 2024 by Kimberly

Tiny pillows of heaven! These fluffy blini with a creamy ricotta base and versatile toppings bring bold flavors and cozy vibes. Perfect for casual nights or fancy parties!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

20 blini

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine a table full of vibrant, delicious little bites that disappear as soon as you serve them! These foolproof blini are soft, golden mini pancakes topped with a silky ricotta cream that goes with anything. Whether you’re hosting a cozy brunch or an elegant dinner party, these creative toppings take your appetizer game to the next level. From smoky and herby to sweet and nutty, there’s a flavor for everyone. It’s all about the balance of textures, flavors, and a little drizzle of oil magic!

Prepare the blini as mini pancakes, then spread a dollop of the ricotta cream on top and add your chosen toppings. You can serve them pre-assembled for easy grabbing or turn it into a fun DIY setup where everyone can mix and match their toppings. Perfect for any vibe – casual or fancy! You can also prepare the batter and ricotta cream in advance and keep it in the fridge for up to 24 hours. The blini pancakes can also be made ahead of time since they’re typically served cold.

Store the blini and ricotta cream separately in airtight containers. Keep the blini in the fridge for up to 2 days. The ricotta cream stays fresh in the fridge for 3-4 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Blini Appetizers
Blini Appetizers
Blini Appetizers
Blini Appetizers

LET’S MAKE A PIECE OF HAPPINESS

Print
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Blini Appetizers

Blini Appetizers

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 20 blini
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • mixing bowl
  • whisk
  • pan
  • spatula
  • cooling rack
  • piping bag (optional)
  • kitchen knife
  • cutting board

Ingredients

Units Scale
BATTER
  • 90 grams all-purpose flour
  • 1 tsp baking powder
  • 1 egg
  • 125 milliliter buttermilk
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • oil for frying
RICOTTA CREAM
  • 250 grams ricotta
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt & pepper to taste
BLINI TOPPING 1
  • walnuts
  • shallot
  • oil for frying
  • honey
  • chili oil
  • fresh thyme
  • red pepper flakes
BLINI TOPPING 2
  • fresh fig
  • gorgonzola
  • truffle oil
  • chives
  • black pepper
BLINI TOPPING 3
  • cooked salmon
  • red onion
  • capers
  • olive oil
  • fresh dill
  • black pepper
BLINI TOPPING 4
  • pastrami
  • cornichons
  • walnut oil
  • fresh parsley
BLINI TOPPING 5
  • radishes
  • cress
  • basil oil

Instructions

  1. First, we’re making the blini batter. Mix all the ingredients together until smooth, then let it chill for like 5-10 minutes. Once the batter’s had its lil rest, heat up a pan with a bit of oil or butter and spoon in small circles of batter. I usually use 3/4 of a tablespoon. Here’s the pro tip: when you see those cute little holes popping up on the surface, it’s time to flip them. Cook each side for about 2-3 minutes until they’re golden and gorgeous. Boom, your blinis are born. Pop them on a cooling rack to chill out – no soggy bottoms here.
  2. Grab a bowl and mix the ricotta cream. For this, stir together ricotta, olive oil, lemon juice, salt & pepper until it’s smooth and creamy. Then load it into a piping bag if you’re feeling fancy, or just keep a spoon handy for the easy aesthetic.
  3. Once your blinis are cool, dollop or pipe some ricotta cream onto each one. Get creative – a little swirl, a casual blob, whatever your heart desires. Now they’re ready for toppings.
  4. For Blini topping 1, toast the walnuts in a pan without adding additional fat. Take them out and let them cool. Thinly slice the shallots into delicate rings and fry them in a bit of oil until crispy. Set aside to cool. Add half a walnut onto the blini, as well as about 1 tsp of the crispy onions. Finish with a drizzle of honey and a sprinkle of pink peppercorns. Toss on a few fresh thyme leaves and finish with a few drops of chili oil for a spicy kick that ties it all together.
  5. For Blini topping 2, slice fresh figs into eighths. Place one fig wedge on the ricotta cream, then crumble some blue cheese on the other side – as much or as little as your vibe calls for. Add a few drops of truffle oil, sprinkle with freshly ground pepper, and garnish with a touch of chopped chives to seal the deal.
  6. For Blini topping 3, flake some cooked salmon into bite-sized pieces and nestle it onto the ricotta cream. Slice red onions into thin strips, then scatter a few pieces on top along with some capers. Add a few drops of olive oil, a grind of fresh black pepper, and finish with a couple of dill sprigs.
  7. For Blini topping 4, tear thin slices of pastrami into strips, roll them into little spirals, and press them onto the ricotta. Diagonally halve some cornichons and place one half on the blini. Drizzle a few drops of walnut oil for a rich, nutty twist. Top it all off with a sprig of fresh parsley for a classy finishing touch.
  8. For Blini topping 5, thinly slice radishes into delicate rounds and place two slices on one side of the blini. On the other side, gently press on a little bunch of radish cress for that pop of green. Finish with a few drops of basil oil for a fresh, herbaceous flair.
  9. Serve these cute appetizers on a platter and watch them disappear in seconds.

  • Cook Time: 40 min

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Finger Food Beef WellingtonFinger Food Beef Wellington Boeuf Bourguignon with Mashed Potatoes & Pearl OnionsBoeuf Bourguignon with Mashed Potatoes & Pearl Onions Bacon Onion Cheese Rolls & Poppy Seed GlazeBacon Onion Cheese Rolls & Poppy Seed Glaze Gorgonzola Spinach Gnocchi with Salsiccia Walnut ToppingGorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

Homemade Bagels

Homemade Bagels

von | Aug. 14, 2024 | 60 TO 120 MINUTES, BREAD, BREAKFAST, BRUNCH, CHEDDAR, DOUGH, JALAPEÑO, US AMERICAN, VEGETARIAN

Homemade Bagels

Homemade Bagels

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August 15, 2024 by Kimberly

Indulge in these cozy, chewy homemade bagels with irresistible toppings! Perfect for breakfast or brunch, they bring a warm, homemade touch to your mornings. Once you try these, you’ll never buy bagels again!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs

SERVES

8 bagels

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine starting your day with the warm, comforting aroma of freshly baked bagels wafting through your kitchen. These delightful homemade bagels are not only easy to make but also offer a chewy, satisfying bite that pairs perfectly with your favorite toppings. Whether you prefer the nutty flavor of sesame seeds, the subtle crunch of poppyseeds, the spicy kick of cheddar and jalapeno, or the classic mix of everything bagel seasoning, there’s a bagel for everyone to love.

Slice them in half and spread on some creamy butter, tangy cream cheese, or your favorite jam. They also make fantastic bases for sandwiches – think smoked salmon with capers and red onion on a sesame bagel, or a turkey and avocado combo on a poppyseed bagel. For a real treat, try a cheddar and jalapeno bagel with a smear of guacamole. These bagels are versatile enough to be enjoyed any time of day, making them a must-have in your kitchen.

To keep your bagels fresh, store them in an airtight container at room temperature for up to two days. For longer storage, slice them in half and freeze them. When you’re ready to enjoy, simply pop them in the toaster straight from the freezer. This way, you’ll always have a delicious bagel ready whenever the craving strikes.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Homemade Bagels
Homemade Bagels
Homemade Bagels
Homemade Bagels

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-9abce299 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-9abce299 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Bagels

Homemade Bagels

  • Author: Kimberly
  • Total Time: 2 hrs
  • Yield: 8-12
Print Recipe

Description

Recommended Equipment

  • tall container
  • large bowl
  • damp cloth
  • oven
  • large pot

Ingredients

Units Scale
DOUGH - YEAST MIXTURE
  • 500 milliliters lukewarm water
  • 7 grams active dry yeast
  • 1 tbsp sugar
DOUGH - DRY INGREDIENTS
  • 900 grams bread flour (in Germany flour type 550)
  • 2 tsp salt
  • 30 grams white sugar
WATER BATH
  • 2 liters simmering water
  • 1/4 cup brown sugar
TOPPINGS
  • white sesame seeds
  • poppy seeds
  • everything but the bagel seasoning
  • cheddar & jalapeño

Instructions

  1. In a tall container, briefly stir together the yeast mixture ingredients: lukewarm water, yeast, and sugar, then let it sit for 10 minutes.
  2. Meanwhile, in a large bowl, mix the dry ingredients: flour, salt, and sugar. Add the yeast-water-sugar mixture and stir until just combined.
  3. Transfer the dough to a clean work surface and knead by hand until it barely sticks anymore.
  4. Shape the dough into 8 balls of 180g / 6oz each for large bagels or 12 balls of 120g / 4oz each for smaller bagels. Let them rest under a damp cloth for about 20 minutes.
  5. Poke a hole in the center of each dough ball with your finger and form a bagel by stretching the dough evenly.
  6. Place the bagels on parchment paper and let them rise for another 30 minutes.
  7. Preheat the oven to 175°C / 350°F. Bring water to a simmer in a large pot and dissolve the brown sugar in it. Simmer each bagel for 1 minute on each side.
  8. Remove the bagels from the water and dip them in your favorite toppings or leave them plain. I like using poppy seeds, sesame seeds, everything but the bagel seasoning, or jalapenos and cheddar cheese.
  9. Once all bagels are topped, place them on a parchment-lined baking sheet and bake in the oven for about 25-30 minutes depending on their size.
  10. Remove the baking sheet and enjoy the bagels 🙂
  • Passive Time: 1 hr 30 min
  • Cook Time: 30 min

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Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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MORE PIECES OF HAPPINESS

English MuffinsEnglish Muffins Bacon Onion Cheese Rolls & Poppy Seed GlazeBacon Onion Cheese Rolls & Poppy Seed Glaze Cinnamon RollsCinnamon Rolls Caramalized French Toast with Vanilla Yogurt & Passionfruit GlazeCaramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

von | Aug. 11, 2024 | BLUEBERRY, CREAMY, DATE NIGHT, DESSERT & SWEETS, DINNER PARTY, DOUGH, FRUITY, LEMON, OVER 120 MINUTES, SPRING, SUMMER, VEGETARIAN

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

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August 11, 2024 by Kimberly

Delight in every bite with these poppyseed crepes! Filled with zesty lemon cream and topped with crunchy blueberry meringue, it’s like a sunny day wrapped up just for you.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 30 min

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to elevate your dessert game with these fabulous poppyseed crepes. Imagine the nutty crunch of poppyseeds paired with a tangy soft lemon pastry cream and a crunchy blueberry meringue on top. It’s a treat that’s perfect for a special Sunday dessert or impressing friends at brunch. Each bite is a delightful mix of flavors and textures that will make you feel like you’re dining at a chic café.

For a picture-perfect breakfast, fold the crepes elegantly and fill them with a generous dollop of lemon pastry cream and a swirl of blueberry sauce. Sprinkle some crunched blueberry meringue on top. A drizzle of honey and a few fresh blueberries will add the final touch.

To keep your poppyseed crepes fresh, store any leftovers in an airtight container in the fridge. They’ll stay good for about a day. You can also prepare everything in advance and enjoy them when you’re ready.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue
Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue
Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue
Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-5518dd0d { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-5518dd0d iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

  • Author: Kimberly
  • Total Time: 2 hr + 30 min
  • Yield: 6
Print Recipe

Description

Recommended Equipment

  • two small pots
  • vegetable peeler
  • medium-sized bowl
  • whisk
  • two mixing bowls
  • electric mixer
  • mortar & pestle
  • spatula
  • small frying pan
  • spatula

Ingredients

Units Scale
BATTER
  • 90 milliliters full-fat milk
  • 60 milliliters water
  • 1 egg
  • 1 tbsp melted butter
  • 1 tbsp poppyseeds
  • zest of 1/2 lemon
  • 60 grams all-purpose flour
  • 1/8 tsp salz
LEMON PASTRY CREAM
  • 90 milliliters full-fat milk
  • 90 milliliters heavy cream
  • 2 egg yolks
  • 50 grams white sugar
  • 1 tsp vanilla extract
  • 1 tbsp flour
  • zest of 1 lemon
BLUEBERRY MERINGUE
  • 2 egg whites
  • 100 grams white sugar
  • pinch of salt
  • 1/8 tsp cream of tartar
  • 1.5 tbsp freeze-dried blueberries
BLUEBERRY SAUCE
  • 100 grams frozen blueberries
  • juice of 1/2 lemon
  • 1 tsp white sugar
  • pinch of salt
TOPPINGS
  • fresh blueberries
  • honey

Instructions

  1. Start by preparing the blueberry meringue. Preheat the oven to 100°C (212°F) with the fan on. Separate two eggs and place the egg whites into a bowl. Save the yolks for later, as you’ll use them to make the lemon pastry cream. Add a pinch of salt and the cream of tartar to the egg whites. Measure out the sugar and set it aside in a small bowl. Using an electric hand mixer, beat the egg whites on medium to high speed until they start to stiffen. Gradually add the sugar while continuing to beat the mixture until the egg whites are creamy, firm, glossy, and snow-white.
  2. Prepare the blueberry powder. Use a mortar and pestle to grind the freeze-dried blueberries into a fine powder. Gently fold the powder into the egg white mixture using a spatula until the mixture turns a light lavender color.
  3. Shape the meringues. Line a baking sheet with parchment paper. Using two tablespoons, spoon the egg white mixture onto the parchment, forming six individual mounds. Place the baking sheet in the oven for about 2 hours.
  4. Make the crepe batter. In a mixing bowl, combine flour, salt, milk, water, egg, melted butter, lemon zest, and poppy seeds. Stir until smooth, then refrigerate the batter for about 30 minutes.
  5. Prepare the lemon cream. In a small pot, combine milk and cream. Use a peeler to remove large strips of zest from a lemon, ensuring they are big enough to remove later. Heat the pot over medium heat, stirring occasionally to prevent a skin from forming. Heat until it begins to steam. Remove from the heat and set aside.
  6. Mix the lemon pastry cream. In a heatproof glass or metal bowl, combine the reserved egg yolks with flour, sugar, and vanilla extract. Stir until you have a smooth, creamy mixture.
  7. Combine and cook the cream. Gradually pour the warm milk and cream mixture into the egg yolk mixture, stirring constantly. Rinse the pot and fill it halfway with water. Bring the water to a simmer over medium heat, then place the bowl with the cream mixture over the pot, creating a double boiler. Heat the mixture to about 78°C (172°F) while stirring continuously, until it thickens to a creamy consistency. Once thickened, remove the bowl from the heat. Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate.
  8. Prepare the blueberry sauce. In a small pot, combine the frozen blueberries with lemon juice, sugar, and a pinch of salt. Simmer over medium heat until the blueberries release their juices. Set aside.
  9. Cool the meringues. Once the meringues have finished baking, remove them from the oven and allow them to cool slightly.
  10. Cook the crepes. Heat a 20cm (8-inch) frying pan over medium heat. Add a small amount of butter, then wipe out the excess with a paper towel, leaving only a thin film. Pour about 4 tablespoons of batter into the pan, swirling quickly to spread it evenly. Cook for 1-2 minutes on one side, then flip and cook for another 30 seconds to 1 minute. Repeat with the remaining batter.
  11. Assemble the dish. Spread lemon pastry cream over each crepe, fold in half, then fold again to form a triangle. Drizzle the blueberry sauce over the crepes, crumble one meringue over each serving, and garnish with fresh blueberries and a drizzle of honey. Enjoy immediately!
  • Passive Time: 1 hr 30 min
  • Cook Time: 60 min

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