la Crêpe Tower with Lemon Mascarpone & Lavender Blueberries

"Delicate, thin vanilla crêpes stacked high with layers of whipped lemon mascarpone and wild blueberry-lavender compote, drizzled with “sky glaze” (a light-blue vanilla sauce) and topped with silver star sprinkles and candied violets. A white chocolate shard shaped like a lightning bolt leans off the side like a disappearing cape in the wind.Served with a miniature pot of chamomile-blue tea and a tiny cloud-shaped shortbread cookie on the saucer."

Sean.Mahoney06

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6/11/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Feather-light vanilla crêpes stacked high with luscious whipped lemon mascarpone and fragrant wild blueberry-lavender compote. Finished with a silky light-blue vanilla “sky glaze,” shimmering silver star sprinkles, and delicate candied violets. A striking white chocolate lightning bolt shard crowns the stack. Served alongside calming chamomile-blue tea and a charming cloud-shaped shortbread cookie for an ethereal tea-time experience.

crêpes dessert vanilla lavender elegant tea-time

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Name: la Crêpe Tower with Lemon Mascarpone & Lavender Blueberries
Yield: 4
Ingredients: 1 cup all-purpose flour; 2 tbsp sugar; 1/4 tsp salt; 2 large eggs; 1 1/4 cup whole milk; 2 tbsp melted butter, plus more for pan; 1 tsp pure vanilla extract; 8 oz mascarpone cheese; Zest of 1 lemon; 2 tbsp lemon juice; 1/4 cup powdered sugar; 1/2 cup heavy cream; 1 cup wild blueberries (fresh or frozen); 1 tbsp dried culinary lavender buds; 1/4 cup maple syrup; 1 tsp lemon zest (for compote); 1/2 cup white chocolate chips; Blue gel food coloring (a few drops); 1/2 cup heavy cream (for glaze); Edible silver star sprinkles; Candied violet petals; Shortbread cookie dough (store-bought or homemade cloud-shaped); Chamomile and butterfly pea flower tea blend (for color)

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