Valentine’s Day is one of those holidays that can either be delightful or depressing. But, today we’re sharing a little Valentine’s Day inspiration shoot that we think everyone will love, no matter what your relationship status is. Whether you’re single or spoken for, it’s still fun to get together and celebrate love with your BFFs, right? With that idea in mind, our friends at Savour This Moment catering, Tasteful Tatters event design, and Anna Delores photography put their heads together and came up with a gorgeous Valentine’s Day girls brunch.
So, get ready for some fun and feminine V-Day inspiration below. Enjoy!
Adapted from Alton Brown’s crepe recipe
3/4 cup milk
1/2 cup water
1 cup of flour
2 tbsp coconut sugar
2 tbsp of melted butter
Butter, coating the pan
For Mascarpone Cream:
8 oz. heavy cream
8 oz. Mascarpone cheese
1/2 cup powdered sugar
1 tsp vanilla extract
Combine all of the listed crepe ingredients in a blender and pulse for one minute. Place batter in refrigerator for one hour to rest.
Coat hot pan with butter. Pour 1/8 cup of batter in pan and swirl to distribute evenly and create a thin circle. Leave for 30 seconds on one side until golden and then flip on to other side for 10 seconds until golden.
Place crepes to the side and allow to cool. Using either a stand mixer or hand mixer, combine heavy cream, mascarpone cheese, powdered sugar and vanilla extract. Whip until stiff cream forms.
To assemble the cake, lay one crepe down and using a rubber spatula spread on a layer of cream. Continue doing so until your finished product is a layered cake.
Place heart cutout on top of the cake and then using a sifter and powdered sugar, let it snow over your cake. Carefully remove your heart cutout.
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2 cups flour
2 tbsp baking powder
1/4 cup coconut sugar or brown sugar
1 1/2 tsp salt
2 tbsp oil
1 1/2 to 2 cups milk
1/2 tsp of cinnamon
1/2 cup of apple sauce (homemade or store-bought)
For Pink Lady Brown Sugar Sauce:
1/2 pink lady apple, sliced
1/2 cup brown sugar
1 cup water
In a stand mixer or bowl, mix all the wet pancake ingredients, and then incorporate all the dry ingredients. If the batter seems too thick, feel free to add a little more milk.
Cook on a hot greased pan or griddle. Cook until bubbles begin to form on the batter and then flip to other side. Both sides should be golden brown.
Meanwhile, in a small saucepan, combine brown sugar and water. Stir and reduce until the sauce thickens.
In a separate pan, sauté sliced apples until tender.
Place pancakes on plate, lay tender apples over pancakes and dress pancakes with brown sugar reduction.
Eggs (1 per tostada)
1 1/2 cup black beans
1 red pepper, chopped thin
1/2 red onion, chopped thin
1 clove of garlic, grated
1/4 red cabbage, shredded
1/2 avocado, sliced
1 bunch cilantro, chopped thin (for garnish)
Salt and pepper to taste
Shallow fry small corn tortillas in hot oil and then place onto a paper towel to cool and absorb excess oil.
Coat medium sized sauté pan with olive oil. Add red onion, red pepper and garlic. Sauté until tender and incorporate black beans. Season with salt and pepper and then set aside.
In sauté pan, fry four sunny side up eggs, seasoning with salt and pepper. Then, using either a circle cookie cuter or a circular object and a knife, cut perfect circles around each egg yolk.
Using a microplane, finely chop red cabbage and toss with a little olive oil, salt and pepper. Cut avocado into slices. Rough chop fresh cilantro.
Place fried corn tortilla down. Spoon black bean, red pepper, onion and garlic mixture onto middle of the corn tortilla. Place fried egg on top of the bean mixture. Garnish with cabbage, avocado and chopped cilantro. Drizzle with chile or cilantro dressing.
Happy Valentine’s Day, ladies!
Which one of these yummy recipes are you going to try first?
XO Team LC
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