Jump to Recipe·Print Recipe These delicate honey sweetened crepes are made in a blender and then served with 4-ingredient greek yogurt lemon filling. Anyone else got the Spring fever? Not going to lie, ever since I came back from California I’ve been dreaming of sunny and warmer days and ALL things SPRING! Like these blender crepes...Read More »
This easy step-by-step recipe yields a creamy hollandaise sauce with a proper lemony zing. Put the sauce to good use over scrumptious layers of toasted English muffins, Canadian bacon and poached eggs for a classic brunch favorite.
My Mom made these chocolate-dipped peanut butter eggs for many years. She would put our names on them in frosting and decorate with bunnies and flowers. They bring back wonderful memories.
The eggs can be poached ahead and stored in cold water in the refrigerator, but if so, be sure to undercook them slightly. Warm them in hot water before serving.
