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bistroMD’s Mixed Berry Crepes

With Valentine’s Day comes beautiful red roses, dimly lit candles, boxes of chocolate, romantic dinners, but how about breakfast in bed?

Mixed Berry Crepes

bistroMD’s yummy recipe for Mixed Berry Crepes is the perfect for surprising your honey in bed. Why not spoil your honey and be able to spoil yourself by making yourself a plate too!

These crepes are filled with fresh ricotta cheese and served with a variety of fresh delicious berries. Now for the recipe.

Mixed Berry Crepes

Author bistroMD’


  • 2 cups of milk
  • 2 eggs
  • 1 cup and 2 tablespoons of all-purpose flour
  • ½ tsp salt
  • ½ tsp olive oil
  • ½ tsp orange zest
  • 1 ½ pint of strawberries
  • 1 ½ pint of blueberries
  • 1 ½ pint of aspberries
  • 2 tsp. fresh lemon juice
  • 3 ½ tbsp granulated sugar
  • 1 ½ cup whole-milk ricotta cheese
  • 1 tbsp olive oil
  • Confectioners’ sugar for dusting


  1. In a blender, combine the milk, eggs, flour, salt, oil and zest. Blend until smooth. Transfer to a bowl, cover and refrigerate for a half hour.
  2. In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tablespoons of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 and a 1/2 Tablespoons of granulated sugar. Set aside.
  3. In a crepe pan over medium heat, melt 1 teaspoons of the butter to coat the pan evenly. Pour in 1/4 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, for 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat the process to make 8 crepes
  4. Cover half of each crepe with the ricotta mixture and 1/4 cup of the berry mixture and roll into a tube. Place 2 crepes on each individual plate. Top 1/2 cup of berries and dust with confectioners' sugar. Serve immediately.


How To Make Bacon, Potato & Egg Cups (Recipe)

Bacon Potato & Egg Cups

I don’t know about you, but there are days when I crave bacon, eggs and potatoes for breakfast. There is one thing that I cook for breakfast that has all three ingredients and even some cheese too! My family LOVES the Bacon, Potato & Egg Cups that I make for breakfast.

These are really easy to make.


  • 12 slices of bacon (not thin but not too thick)
  • 1 cup shredded potatoes
  • 7 eggs
  • 1 cup shredded cheese
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tbs milk


First place a piece of bacon in each muffin tin well and wrap around like pictured below. I don’t pre-cook my bacon but many people that make these put them in a pan for a few minutes prior to placing in muffin tin.

Bacon Egg Cups Step 1

Next you are going to put the eggs, salt, pepper and milk in a bowl and stir well. Add cheese and stir to blend in cheese.

Bacon Eggs Cup Step 2

Next you are going to put a small layer of shredded potatoes in each of the muffin wells in the tin.

Bacon Egg Cups Step 3

Next you are going to pour the egg mixture into each muffin well, about 3/4 full. Don’t overfill because you might end up with a mess to clean up.

Bacon Egg Cups Step 4

Place in oven and bake at 350° for about 30 minutes.

Bacon Egg Cups Step 5

After about 30 to 35 minutes, remove from oven. Remove from muffin tin, let cool a few minutes as the bacon will be very hot when you first take it out of the oven.

Bacon Egg Cups Part 6

Next step is to enjoy these yummy things. This batch makes 12 of these yummy breakfast treats.

Bacon Egg Cups Setp 7

I have also made these with turkey bacon and they come out just as good! You can also substitute the potatoes on the bottom and put a small piece of bread.