For those in Australia, this Sunday (i.e. tomorrow) is mother’s day - a time for us to thank mum for all that she has done for us and to show her how much we love and appreciate her. So with that in mind instead of just giving mum a token gift why not start her Sunday with a surprise breakfast made by you or let her sleep in and surprise her with brunch! Here’s a recipe that I think most will love. It’s healthy and easy to make and most importantly it’s packed full of flavour.
For the sweet tooth why not prepare a decadent strawberry crepe or for those more partial to a savoury breakfast try this chicken or prawn crepe.
1 cup of all purpose flour
2 cups of milk (any will do but I prefer skim milk)
Olive oil or butter to grease the pan
1. Sift the flour into a bowl.
2. Whisk the milk and eggs together in a separate bowl. Then slowly pour the milk and egg mixture into the flour and mix well – it’s probably best to pour a quarter of the liquid mixture at a time and mix into the flour until there are no lumps, before continuing with the rest of the mixture. Once this is done I usually transfer the batter into a jug to make is easier to pour into the fry pan but this is optional.
3. Heat your fry pan and brush with olive oil or butter. Pour a small amount of batter into your pan and swirl the pan around so that the batter is distributed evenly. Cook on each side for about 2 minutes each, on low heat. As crepes are thin they can burn rather quickly so keep a firm eye on it.
To make a savoury crepe all you will need to do is choose the ingredients you want to fill your crepe with and have it chopped and ready nearby to throw into your crepe whilst one side is cooking. Here I’m choosing to make a chicken and a prawn crepe but you can use almost anything including bacon, ham, beans, celery etc...
Shredded BBQ chicken - I just bought a precooked chicken and shredded a breast portion. The rest of the chicken can be put away for Sunday night’s dinner. Boil some potatoes to go with it and that’s another meal taken care of!
1 cup cooked and peeled prawns – buy these pre-prepared from your local supermarket to save time
2 cups shaved or shredded cheese (I prefer parmesan but any kind will do)
1 cup chopped continental parsley
1 lemon wedge
2 cups sliced mushrooms
1 cob of corn
sour cream (optional)xxxx
1. Shred the corn kernels off the cob and fry it in half a teaspoons of olive oil on medium heat. Cook for about 5 minutes or until the kernels turn a golden yellow
2. In the meantime slice the avocado and put it in a bow with a small pinch of salt. Squeeze in the juice of the lemon quarter and with a fork mash those ingredients together.
3. Now you’re ready to fill your crepe. To make the chicken crepe – whilst one side of the crepe is cooking in the pan lay the cheese, shredded chicken, mushroom, corn, avocado mix and parsley in the middle of the crepe.
4. When the crepe is cooked fold the sides of the crepe over the filling so as to envelope it and transfer to a serving plate.
5. Serve with sour cream on the side
* To make the prawn filling follow steps 1 – 4 but substitute the chicken with the prawn.
2 cups strawberries – halved
½ teaspoon icing sugar
2 tablespoons of Nutella
2 tablespoons of double cream
1 tablespoon shredded coconut (fresh or dried is fine)
1. Combine a ½ teaspoon of icing sugar with the strawberries and mix well until the sugar has dissolved then set it aside.
4. Place your strawberries on the half circle and fold the crepe over the strawberries to form a quarter circle.
5. In a small bowl place 2 tablespoons of Nutella and microwave on medium high heat for 30 seconds. Then remove from the microwave and mix in 2 tablespoons of double cream until you get a smooth sauce. Note: This sauce is also great just to use as a dip for strawberries or any other fruit.
6. Transfer your crepe to a serving plate, top with some extra pieces of strawberries and a dusting of icing sugar and serve with some double cream and the nutella sauce on the side or...
If you really want to show mum how much you love her or if you’re a father and want to get the kids involved in preparing this meal why not get the kids to use the Nutella sauce to create some food art. Here I’ve just used a cooking brush to paint a heart on the plate then assembled my crepe near the edge of the plate before garnishing with some extra strawberries, cream and icing sugar.