It was breakfast for dinner at CEC this week as we dug into gluten-free crepes filled with all manner of loveliness!!
We started with glasses of sweet Spanish wine with red-pepper hummus, chips and a platter of wafer-thin, salty capicola.
I loved every configuration but I think my favorite was Nutella with lavender. Like chocolate perfume! 🙂
Darren ended our feast with frosty glasses of the limoncello we made last week…but I’ll tell you all about that another day. 🙂
Darren had Pamela’s Gluten Free Pancake and Baking Mix, so Michael used it, adding vanilla and sugar.
Cameron’s Icy Peanut Butter Banana Mascarpone
1 cup Smooth Peanut Butter
2-4 frozen bananas
Small tub mascarpone
- Blend everything together in a food processor until smooth.
- Spread on crepes or eat right out of the bowl.