Marjan's Medley- Biscotti French Toast and Rolled Crepes with Honey Marscapone

This recipe is dedicated to my lovely sister Marjan!
Biscotti has been a traditional Italian Classic. Back in the day, it was useful for sailors at sea who depended on long preserved foods. Biscotti is the term for twice baked, which results in its hard bite. What if we soaked the biscotti in a french toast batter for an hour? The result was great! The Honey marscapone adds a rich smooth flavor to the delicate rolled crepes topped off with cranberry fig syrup.

Biscotti French Toast and Rolled Crepes with Honey Marscapone Recipe

Crepe Batter Salted Butter- 2 Tablespoons
Almond Breeze Vanilla or Milk- 1 cup
Eggs- 2 pieces
Flour- 1 cup

Biscotti French Toast
Biscotti Almond Bread- 3 pieces
Almond Breeze Vanilla or Milk- 2 cups
Cinnamon- 1/4 teaspoon
White Sugar- 1 Tablespoon
Eggs- 1 piece

Honey Marscapone
Marscapone- 1/2 cup Honey- 1 Tablespoon

Cranberry Fig Syrup
Water- 1 cup
Brown Sugar- 2 oz
Dried or Fresh Figs- 4 pieces, Halved
Cranberries- 1 Tablespoon
Vanilla Extract- 1 teaspoon
Coconut Milk- 1/2 cup

Preparation for Crepe Batter
Whisk all liquids together and then sift and whisk in dry ingredients. In a non-stick pan at medium heat, pour in crepe batter. Once, the crepe is able to lift off the pan, carefully fold the crepe from one side of the pan to the other. Take off the pan and repeat.

Preparation for Honey Marscapone
Fold in all ingredients and store in fridge. Serve when ready.

Preparation for Biscotti
Whisk all ingredients and soak biscotti for one hour or until bread has rehydrated. Put biscotti in a pan at medium-high heat and cook till golden brown.

Preparation for Cranberry Fig Syrup
Place in a sauce pot and reduce till the syrup can coat the back of a spoon completely.

Plate and eat your wonderful Breakfast!