As we close in on Mother’s Day we are trying out more dessert and breakfast recipes than ever. Our annual Mother’s Day tradition is an elaborate brunch spread, most of which I have a hand in cooking when we are local to family. I menu plan for weeks ahead of time, gathering my favorite recipes on Pinterest and making shopping lists. This year we are too far to make the trip and will be having a quiet Mother’s Day at home with our little family. Cooking these recipes that I’ve posted for the blog has made the transition a bit easier.
To get the crepes started, combine flour, sugar, and salt in a small bowl.Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour or overnight. Heat an large nonstick pan over medium heat.
Pour just under ¼ cup batter into pan; use the bottom of the cup to lightly and quickly spread the batter on the pan in a circle.
Once the crepe has cooled slightly, spread some chocolate sauce on one half and lemon curd on the other half. Put some whipped cream on one quarter of the crepe and fold the sides over it. Add more lemon curd and chocolate shavings if desired.My favorite lemon curd recipe is: Epicurious Lemon Curd
My favorite chocolate sauce recipe is an easy trick I learned years ago. Take an equal amount of heavy cream and the chocolate chips of your choice [I prefer semisweet]. Put them in a microwave safe bowl, microwave for 1 minute. Let stand untouched for two minutes. Mix. Perfect chocolate ganache, every time!
My favorite whipped cream recipe is a ratio recipe: 1 cup heavy cream, 1 tbsp vanilla, 1 tbsp powdered sugar. Make sure your cream is as cold as can be. If you can, keep the stand mixer bowl and whisk in the freezer before making it. Whisk on high until your cream is whipped to semi-soft peaks, roughly 2 minutes.
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup reduced fat 2% milk
- 1/2 cup water
- 1 tablespoon butter , melted
- 2 large eggs
- chocolate sauce
- whipped cream
- lemon curd
- chocolate bar , for shaving on top of crepes with microplane grater
- Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender.
- Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour or overnight.
- Heat an large nonstick pan over medium heat.
- Pour just under ¼ cup batter into pan; use the bottom of the cup to lightly and quickly spread the batter on the pan in a circle.
- Cook 1 minute and lift the edge of the crepe with a spatula to test for doneness.
- The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
- Turn crepe over, and cook for 30 seconds or until center is set.
- Place crepe on a towel; cool completely.
- Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.