Say hey to Saturday brunch…Meyer Lemon Chamomile Suzette Crepes.
With greek yogurt and all the fresh mangos and winter citrus…because I am a little obsessed. Ok and I like a lot of color in my life during these cold and snowy winter months.
So, it’s about that time of year when I start craving all things brunch/breakfast related. I’ve suddenly been hit with what feels like a billion and one breakfast recipes ideas and I don’t even know how I am going to share them all with you. Not enough time. The same thing happened last year. It must be something about these cold and slow mornings and the idea of having a fun, sweet breakfast topped with all the colorful fruits I can get my hands on. Plus, coffee…and kombucha, which if I am being honest, I’ll take over coffee any day. I love kombucha to the core and only drink coffee once the kombucha is gone. Sorry not sorry.
These days it seems I am always in the mood for a little brunch, and crepes are one of my favorites to make. Nothing beats crepes 1) they are light at airy, yet pancakey at the same time, 2) you get to stuff them with delicious ingredients like whipped cream, Nutella or even ice cream…for today, I went the healthier route though, and used greek yogurt, and 3) because you can pile them high with fresh fruits and then drizzle everything in a yummy syrup…yes, these crepes have an extra special syrup, because I am me, and I like to do my crepes up.
Plus it’s Friday, meaning weekend brunching time is upon us, and all weekend things need to be extra delicious, I mean right?
Speaking of the weekend, what are you guys up to? It’s a long weekend with President’s Day on Monday, I’m wondering if any of you are taking off for a little three-day vacay? I’m staying home…surprise, surprise…but I have some fun things planned for my nights, which will include some chilling and at least one night of pizza making fun and one morning full of crepes. Other than that, no major plans, which I’m happy for, since it’s been a hectic week full of work, life and a lot of cookbook edits. Plus, I’m traveling for work next weekend, so a down weekend is sounding kind of perfect right about now…but I am a rather boring person.
What are you guys up to?
OKok, random weekend/life talk over. Back to crepes and all the sweet things!
These crepes are the perfect winter/spring crepe. Citrus season is in full swing and I am loving every minute of it. When I saw the Meyer lemons hit the grocery store shelves last week I pretty much knew right away that I wanted to make some kind of crepe with them. The combo sounded just too good to pass up so I went with it. Only I added a little more than just Meyer lemons.
I know, I know, typical.
So yes, the crepes themselves are infused with a little Meyer lemon zest, which gives them an incredible feeling of fresh and light…if that makes sense, which it probably doesn’t, but uhh, going with it anyway. But the real secret to this recipe is the Suzette inspired syrup. Suzette style crepes are traditional crepes soaked in an orange liquor syrup. I took that idea and created a syrup made of honey, chamomile tea and Meyer lemons. So a little healthier and light, but oh my gosh so freaking good.
Like so good. It’s sweet from the honey, tart from the lemon, and the chamomile just pulls it all together with its flora hints. Plus, chamomile always make me think of spring, so it’s kind of a nice balance for this time of year. I stuffed the crepes with some plain greek yogurt, fresh mango slices and fresh blood orange slices, then dusted them generously with powdered sugar.
Honestly…weekend brunch perfection!
You can really stuff these with anything you like, whipped cream or even better, whipped ricotta would be great…probably going to do this tomorrow. And then top with your favorite fruits, berries, bananas and citrus are my favs, but whatever you love will be perfect.
Meyer Lemon Chamomile Suzette Crepes with Greek Yogurt.
Chamomile Suzette Syrup
- 6 tablespoons butter
- 1/3 cup honey
- 1-2 tablespoons loose leaf chamomile tea
- 1/4 cup Meyer lemon juice + 1 tablespoon zest
To make the crepes. Combine all the ingredients in a blender. Add 1/2 cup of water and blend until the batter is completely smooth. If the batter seems on the thick side (it should be a pourable thin pancake batter) add another 1/4 cup of water.
If time allows, 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 in the fridge.
To make the Chamomile Suzette Syrup. Heat the butter, honey, 1/4 cup water, and chamomile in a small sauce pan over medium high heat. Bring to a boil and then reduce the heat to low. Simmer 5 minutes or until thickened slightly. Stir in the lemon juice and cook another 5 minutes. Remove from the heat and stir in the 1 tablespoon lemon zest. Strain the syrup through a strainer.
Heat a 12-inch nonstick pan over medium heat. Lightly grease with cooking spray. Pour 1/3 cup of the crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and then remove the crepe to a plate. Repeat with the remaining batter.
To serve, fill each crepe with greek yogurt, top with fruit and drizzle with syrup. Enjoy!
Hip, hip hooray for the weekend, and not one, not two, but three days of brunching, yes, please!
ps. anyone in LA going to the Air n Style event? Probably not since it’s a snowboard event and my guess is that not a lot of you follow snowboarding. BUT, if you’re looking for something new and different to try out, you should really give Air n Style a shot, it’s a music festival too! Air n Style is owned by Shaun White and he does them all over the world and each year tries to make them bigger and better. My brother Kai is going (Red is not participating, he is out in the backcountry filming for his movie part for next year) and always has a blast at them. You’ll get to watch crazy snowboarders fly off a giant big air jump and then listen to cool music afterward. Apparently it’s really fun, but I mean, it is another snowboard comp, so ahhh, I dunno…