Sure, taking her out for Mother’s Day Brunch is a nice gesture…. OR you can earn significantly more points by creating something homemade. Trust us, she will be impressed. We are sharing our Mother’s Day Brunch Recipe: Blackberry Lemon Crêpes. It’s easier than you think, and the wow factor is well worth the effort.
Basic Crêpe Batter (Makes 7 10 in. crepes)
Blend the following in a ninja, bullet, or other blender. (Whisking vigorously works too, and is a great arm workout!)
- 1/2 cup flour
- 3 eggs
- 1/2 teaspoon salt
- 3/4 cup milk
- 4 tablespoons butter
- 2 tablespoons sugar
To make crepes:
Heat nonstick skillet over medium heat (8-10 inch works best).
Melt ½ teaspoon butter, (or coat with nonstick cooking spray).
Pour enough batter to coat bottom of pan and swirl pan to evenly coat bottom.
Cook until edges turn light golden brown, then flip and cook another 30 seconds.
Remove and place on paper towels. Repeat.
For cream cheese filling, combine the following in a mixer until creamy:
- 3 oz. light cream cheese
- 3 T light sour cream (or plain yogurt)
- ½ C powdered sugar
- Squeeze of fresh lemon juice
For filling and topping:
- 2 cups fresh or frozen blackberries (raspberries, strawberries-hulled & sliced, or blueberries are just as good)
- Whipped cream
- Powdered sugar
- Lemon Curd (optional-this may be hard to find, so it can be left out)
(Mix berries with a squeeze of fresh lemon and sugar to taste-1/4 cup is usually sufficient)
To assemble crepes:
Spread about 1 Tablespoon cream cheese filling down the center of the crepe. Add fruit, roll up, place seam side down.
Spread about 1 Tablespoon lemon curd over the top, followed by a generous squirt of whipped cream and a dusting of powdered sugar. Serve immediately.