24 Original Pretzel Crisps®
2 eggs
1/2 tsp vanilla extract
4 tsp oil (I use canola) divided
6 T mascarpone
2 tsp honey
24 raspberries, washed and drained
24 almond slices
24 mint leaves, washed and dried


  1. Heat 1 teaspoon of oil in a large pan over medium heat. Whisk together eggs and vanilla in a wide bowl. Submerge six Pretzel Crisps® in the egg mixture being careful not to overlap. Use a fork to flip the Pretzel Crisps® over and submerge on the other side, this process should take two minutes. Use the fork to lift the Pretzel Crisps® from the bowl, allowing the egg mixture to drain back into the bowl.
  2. Cook until the edges are bubbling about one to two minutes then use a spatula to flip the Pretzel Crisps® over and cook another one to two minutes until golden and cooked through. Remove from pan and place on a paper towel lined plate, or cutting board.
  3. Repeat this process three more times until all French Toast Crisps are cooked.
  4. While the French Toast Crisps are cooling, stir together the mascarpone and honey in a small bowl. Once combined, use a heaping 1/4 teaspoon to place a dollop on the center of each French Toast Crisp. Then place a raspberry on the left side of the mascarpone mixture, an almond to the right of the raspberry and a mint leaf behind the raspberry and almond. Transfer all finished French Toast Crisps to a platter, serve, and enjoy!