Who Loves Brunch?

May 05, 2011 1 Comment

We love brunch quite a bit!  With mothers day coming up it's the perfect time to go to a fabulous sidewalk cafe, sip champagne cocktails and munch on yummy banana pancakes or a nicoise salad if you like the savory side of things. Or if you are a bit more adventurous maybe YOU will create the perfect brunch for Mom!

Here are a couple fabulous recipes that will lend a little panache to any Mom's day!

Happy Mothers Day!

Cheers

Duckie xoxo

 

Ham and Egg Crepe Squares

Yields 4

Ingredients

4 Crepes

8 Slices of black forest ham

4 Large eggs

Course salt and ground pepper

Chopped fresh chives

Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 slices ham on each crepe. Crack 1 egg into center of each; fold edges toward center. Season with salt and pepper. Bake until egg white is set and yolk is still runny, 12 minutes. Top with chives.

Via Martha Stewart

Blueberry Blintzes

Serves 6

For the Crepes

1 cup all-purpose flour, (spooned and leveled)

1 tablespoon sugar

1/4 teaspoon coarse salt

1 1/2 cups whole milk

4 large eggs

3 tablespoons unsalted butter, melted

  1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.

  2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
  3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
  4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

 

For the Filling

16 ounces cottage cheese

4 ounces cream cheese, softened

1/2 cup plus 3 tablespoons granulated sugar

1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded

1/2 pint (about 1 cup) blueberries

 

Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.

 

For the Sauce

1 pint (about 2 cups) blueberries

6 1/2 tablespoons granulated sugar

1 tablespoon unsalted butter

2 tablespoons fresh lemon juice

1/2 teaspoon cornstarch

Pinch of coarse salt

 

Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.

To Assemble

  1. Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
  2. Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.

Via Martha Stewart

 




1 Response

Mary Cooper
Mary Cooper

June 28, 2014

How cute is that! Great ideas! As for your new shop, without a doubt the nicest well done store in our area! Love all the whimsical things as well as the fine jewelry. If you are looking for something different….this is the place. Denise and Madeline are such wonderful people and they go out of their way to help you with such class! Can’t wait to see what you get in next! Mary

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