If you love your mom, then you will want to make her this on Sunday.
You will also need to buy her pretty flowers.
I do not care how predictable they are, flowers are awesome and they can cheer even the the dreariest (or in our case, snowiest — yup, it’s happening again over here) days right up.
Buy her flowers.
I think it is pretty obvious, but I am best friends with my mom. We have kind of a special bond because one, for sixteen years I was her only little girl. She had five boys and one girl…until she went for her seventh kid (my parents are crazy) and little Asher came into the picture.
Thanks for ruining it for me Asher.
Just kidding. We all know I love that little five-year old to death!
My mom wasnt always sure about me though. Nope, for the first hour or so of my life she was terrified of having a girl. Meaning she totally expected me to be her fourth boy, but since she has never once found out the sex of her kids it was a little bit of a shock when I came into the world. She says she was just unsure of how she felt about having a girl. Aww thanks, mom.
Thankfully she got over it and then she started trying to dress me in pink dresses and girly hats. I hated it, I wanted to be one of the boys. Boxers were my choice of underwear for longer than I care to admit. Somewhere down the road things switched and I got into clothes, but I can still hang with the boys – no problem.
The second reason we are so close?
We have been through a lot of ups and down together. I can positively say, I would be nowhere, but lost without her. This is why every Mother’s Day instead buying her gifts she’ll probably return, I buy her flowers and make her breakfast, lunch, dinner and of course dessert. Yeah, I do the full day. Breakfast is always the best though.
Typically this meal would include chocolate, but this year I wanted to switch things up.
Crepes are probably one of my mom’s favorite foods. Normally I am all about crepes and chocolate, but I have really been inspired by color lately. Meaning I have come up with recipe ideas based on a color palate. No joke. I know it sounds a little crazy, but FYI, it is totally working.
So I went with a non-chocolate crepe and added some ricotta like you would with a Blintz.
Actually, these are basically Blintzes that have been cooked like you would french toast. But they are better than french toast and better than Blintzes. So much better.
Everything can be prepared the night before, which makes things so much easier the next morning. And to be honest, they’re not even that much work. Especially if you break things up.
Also, you have to, have to, make some coconut whipped cream. It literally melts over the warm crepes, and combined with the strawberries it makes for one amazing bite.
Also, make her this drink.
Because every breakfast/brunch needs a good drink. My mom HAS to have hot chocolate every single morning. It is like her coffee, so on Mother’s Day she will get a little of both. Weird combo? Yeah, definitely, but it’s Mother’s Day and since mothers are the best, we have to go all out. Two drinks it is!
If your kids are just too young to make this for you, call in the best friend, the husband or if you have to, just make it yourself. Whatever you gotta do.
And if you’re not a mother and Mom is too far away Well, enjoy the quiet (it’s never quiet here) and take some time to make this for just for YOU! You’ll thank yourself for a dang good breakfast. I mean, enjoy this time while you can, you know?
Lemon Ricotta Cheese Stuffed French Toast Crepes with Vanilla Stewed Strawberries.
*The crepes can be fully assembled and left in the egg mixture overnight. Just remove them from the fridge the next morning and let them sit for 15 minutes at room temp. Note that the crepes with be extra delicate because they will have soaked up so much of the egg mixture. If you are worried about them tearing (mine never did) you can refrigerate the the crepes and egg mixture separately overnight.
*The vanilla stewed strawberries can be made a day in advance and reheated in the microwave or on the stove.
- 2 large eggs
- 3/4 cup milk (I use 2%)
- 1 cup white whole wheat flour or whole wheat pastry flour or regular flour
- 3 tablespoons butter
- 1/4 teaspoons salt
- 1/2 cup water
- 1 1/2 cups whole milk ricotta cheese
- 4 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- 4 whole eggs, divided
- 1/2 lemon, zest or more to your taste
- 1 tablespoon + 1 teaspoon vanilla extract
- 1 1/2 cups milk
- 1 teaspoon cinnamon (optional)
- pinch of salt
- butter, for the pan
- Vanilla Stewed Strawberries
- 3 cups strawberries, quartered
- 2-4 tablespoons honey, depending on your tastes
- 1/4 cup water
- 1 vanilla bean, seed removed
- For Serving
- [coconut whipped cream | http://www.halfbakedharvest.com/coffee-caramelized-croissant-french-toast-sticks/]
- powdered sugar
- fresh berries
Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
!To assemble the French Toast Crepes
In a medium bowl stir together the ricotta cheese, cream cheese, powdered sugar, 1 egg, lemon zest and 1 teaspoon vanilla extract until smooth. You may want to use a hand mixer for quicker mixing.
Lay a crepe flat on the counter and spread 1-2 tablespoons of the ricotta mixture on the end 1/3 of the crepe. Roll the crepe up and place it in a 9x13 inch baking dish. Repeat with the remaining crepes and ricotta filling.
In a bowl whisk together the milk, 3 eggs, 1 tablespoon vanilla extract, cinnamon (if using) and a pinch of salt. Pour the egg mixture over the crepes and turn the crepes so that all the egg mixture is covering the crepes. At this point, you can cover the dish and place it in the fridge overnight or continue on.
Melt 2 tablespoon butter in a large nonstick skillet over medium-high heat. Add 2-4 crepes to the skillet. Cook until bottoms are deep brown, 2 to 3 minutes, turn and repeat on the other side. I turned my crepes about 3 times per crepe. Divide the French Toast Crepes among plates and serve with [coconut whipped cream | http://www.halfbakedharvest.com/coffee-caramelized-croissant-french-toast-sticks/] and the vanilla stewed strawberries (below). Dust with powdered sugar and SERVE warm!
!Vanilla Stewed Strawberries
Add the strawberries, honey, water and vanilla bean seeds + the reserved pod to a medium size sauce pot. Place the pot on the stove over medium high heat and bring to a boil, reduce the heat to a simmer and simmer for about 8 minutes. Using a slotted spoon scoop out the strawberries, leaving the liquid in the pot. Bring the liquid to a boil and boil until it reduces to about 1/3 or 1/4 cup. Turn the heat off and add the strawberries. Serve warm with the crepes.
I mean, just look at that. I can’t even handle the deliciousness.