Mother's Day Crepes
Hi Bakers!
Mother’s Day is this Sunday, so I’ve gathered some of my favorite brunch and springtime dessert recipes. Whether you are celebrating yourself, another mom in your life or just like great recipes, I hope you will find something to bake here.
For this mom, I’m craving crepes. I halved the recipe from the Vanilla Mascarpone Mille Crepe Cake and paired it with a homemade chia jam. The chia seeds plump and jellify to thicken the jam without pectin. I used rhubarb (for tartness) and a combination of berries that I think you will love equally for topping oatmeal as you will spread between these ultra thin crepes with honeyed yogurt.
Discount ends at midnight on Mother’s Day.
Mother’s Day Recipe Ideas
Strawberries pack so much flavor into this delightful, pink cheesecake. It is velvety smooth and much lighter than traditional varieties.
Strawberry White Chocolate Scones
Fluffy scones with fresh strawberries, white chocolate, and a crunchy sugar coating. Choose your own adventure with minis or giant wedge-shaped scones.
Raise a glass to three layers of Prosecco-spiked cake, sweet strawberry jam, and peony pink raspberry buttercream in this fresh and fruity cake.
Use my go-to pâte à choux (choux pastry) to make luxury Coffee or Raspberry Earl Grey Choux Buns at home (with video!).
Trust me when I say that you can’t go wrong with these moist and tender Olive Oil Muffins - especially when served with strawberry butter.
A Mother’s Day brunch classic with a fresh, spring flavor combo.
This silky smoother stunner will be the perfect ending to any brunch or high tea. Lemon posset is super easy to make, too!
End brunch with a slice of tender Earl Grey-infused cake with tangy lemon blueberry glaze.
After a full day of celebrating, settle into the last course of surprisingly light and airy caramel chocolate mousse.
Crepes with Chia Jam
Basic Crepes
The Ingredients:
1 ½ cups (188g) all-purpose flour
1 ½ tablespoons sugar
Pinch salt
3 large eggs
1 ¾ cups (415ml) milk
3 tablespoons (43g) butter, melted and cooled
The Method:
Place all of the ingredients in a blender and process until smooth, 30 to 60 seconds. Stop and scrape down the sides as necessary to make sure there are no lumps. The batter should be smooth and much thinner than traditional pancake batter. Cover and refrigerate the batter for at least an hour or overnight.
Preheat a nonstick, 8-inch round pan on the stove over medium heat. Remove the batter from the refrigerator and stir to combine. If the batter feels too thick, thin with a tiny bit of water.
Lightly smear the pan with a thin layer of butter.
Use a ¼ cup measuring cup to scoop up about 3 tablespoons of batter (a ¼ cup holds 4 tablespoons - so eyeball a scant ¼ cup or so). Pour the batter into one side of the preheated pan and immediately swirl it around until batter covers the entire bottom of the pan. If there are a few holes left behind, spoon in a tiny amount of batter to fill them in.
Cook the crepe for about 60 to 90 seconds. When ready to flip, the edges should be set and the batter will be matte and opaque in the center. Carefully slip a thin spatula around the edges of the crepe to loosen. Either with a wide spatula or your fingertips (if they can handle the heat - please take caution not to burn yourself), flip the crepe.
Cook the second side of the crepe for about 30 to 60 seconds or until lightly browned. Carefully remove the crepe from the pan and place on a plate or wire rack.
Repeat with the remaining batter.
Rhubarb Berry Chia Jam
The Ingredients:
About 2 cups (230g) rhubarb, sliced
¼ cup (60ml) maple syrup, or to taste
About 2 ½ cups (375g) mixed berries (I used blue and raspberries)
Zest of a ½ orange
Pinch salt
2 tablespoons chia seeds
The Method:
Place the rhubarb and maple syrup along with a tablespoon of water in a saucepan. Heat over medium until the juices begin to release and simmer. Reduce the heat and cook the rhubarb.
When the rhubarb begins to soften, add the berries, zest, and salt. Allow the berries to simmer and thicken, 8 to 10 minutes.
Stir in the chia seeds and cook for another few minutes. Taste (be careful - it’s hot!) and add more maple syrup as needed.
Spoon the jam into clean jars. After about 10 minutes, move them to the refrigerator to cool before use. The chia seeds will gel and thicken the jam after a few hours.
To Assemble:
1 cup (240ml) Greek yogurt
2 tablespoons honey, or to taste
Fresh berries
Icing sugar, for dusting
Combine the yogurt and honey. Set aside.
Spread a thin layer of jam on half of a crepe then fold like a taco. Fold in half again and set on a plate.
Repeat with the remaining crepes, 3 to 4 per person.
Top each portion with a dollop of yogurt, a swirl of jam, fresh berries, and dusting of icing sugar on top.
Serving and Storage:
This recipe will make about 15 crepes to serve about 4 people. The filled crepes are best eaten right away.
You can make the crepes and jam all in one morning or prep in advance. The crepe batter can be blended and stored in the refrigerator overnight. The chia seed jam will stay fresh in the refrigerator for up to a few weeks.
Even the crepes themselves can be made up to three days in advance. Store stacked with pieces of parchment paper in between then wrap and place in the refrigerator.