Happy Mother’s Day, Mamas!
You’ve done you’re part, now leave the cooking and cleaning to everyone else!
Here’s a easy and seasonal brunch idea for your day off!!! You can even make the crepe batter ahead of time, either by freezing or keeping in the fridge for up to 3 days. (Which actually improves it’s texture anyway…) You can also get the whole family involved making these recipes. Even little ones can participate by picking the herbs in the garden, washing the greens, cracking/mixing eggs, mixing the crepe batter, rolling the crepes, dusting the crepes with powered sugar, and not to mention, cleaning up afterwards!
Menu:
- Scrambled Eggs w Herbs
- Herbed Salad with Radishes
- Make-Ahead Crepes w Lemon and Powdered Sugar (recipe below)
- Fruit Smoothie
Make-Ahead Crepes:
Ingredients:
- 1 cup All-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tbs melted butter
- 1/4 tsp salt
Method:
In a medium bowl, combine flour and salt. In another bowl mix eggs, milk, water, and butter. Pour the wet ingredients with the flour, and stir well to combine so that there’s no lumps. (Can also blend mixture in a blender.) Place batter in fridge for 1 hour, or to make-ahead, cover and freeze batter for later, or keep refrigerated for up to 3 days.
Heat a non-stick skillet or crepe pan on med-high heat. Take off burner and coat with cooking spray. Ladle in 1/4 cup of batter and tilt pan, swirling the batter evenly on the pan. Place back on burner and cook for approx 1-2 mins. Flip and cook for 30 sec- 1 min more.
Place stacks of crepes on a plate covered with a clean dish towel.
Some sweet crepe fillings: a few drops of lemon juice and cover with powdered sugar, jam, peanut butter, nutella, peanut butter mixed with cocoa powder, fresh sliced berries or fruit.
Make Ahead Mamas 