Recipes for Mother's Day Brunch

Apr 30, 2020

We can all agree that Mom deserves the best, so this Mother's Day, elevate the typical breakfast in bed beyond buttered toast and lukewarm coffee or tea. We've created the perfect menu for Mom that's easy to execute for younger chefs but still sophisticated enough to impress. 

Read on for a step-by-step guide and most importantly, remember to do the dishes before she walks into the kitchen!

mothers day brunch menu

Basic Crepes

Makes 15 or 16 crepes

Crepes sound so sophisticated yet they are really easy to make. The batter whips up in just minutes thanks to the blender and while it may sound tedious and time-consuming making one at a time, they cook up in about 60 seconds—meaning you need less than 20 minutes to get the entire batch done. Besides, twirling and whirling the pan to spread the batter is just plain fun, especially with the kids cheering you on! Added bonus is that they can even be made a day or two ahead. 


1 ½ cups whole milk
2 large eggs
1 teaspoon vanilla
3 tablespoons melted butter, plus more for pan
1 cup all-purpose flour
1 tablespoon sugar


  1. Place all ingredients in a blender, adding all the wet ingredients first then the dry. Blend briefly until smooth, about 10 seconds. Cover batter and place in refrigerator to chill for 30 minutes. (Can be made a day or two in advance. Keep in airtight container in refrigerator, whisk before making crepes.)
  2. To cook crepes, heat an 8-inch skillet (non-stick pan works great for this) over medium heat until hot. Grease pan lightly with butter—butter should sizzle.
  3. Pour about 3 tablespoons batter at once in the pan while lifting, tilting, and swirling so the batter spreads quickly all around the pan. Crepe should be very thin. It will set almost immediately, turning a light golden brown in 30 to 45 seconds. Use a thin spatula to lift up the crepe and flip and continue cooking other side until lightly browned, another 20 to 30 seconds. Go ahead and use your fingers to flip it over, just be careful of the hot pan! Transfer to a plate and repeat to make each crepe.
  4. Stack crepes as you make them. If made ahead, let crepes cool and place between pieces of parchment or waxed paper, cover with plastic wrap so they are airtight and refrigerate for 2 or 3 days or freeze for 2 to 3 months.   

To serve crepes, fill with mom’s favorite fruit. Here are a couple easy options:

Fresh fruit

  1. Wash fresh blueberries, strawberries, raspberries, or blackberries then place on a paper towel to dry. Toss fruit with a bit of sugar as needed, let sit for a few minutes. When ready to serve, spoon into crepes, roll up and top with fresh whipped cream, or even a drizzle of warm chocolate sauce!
  2. Warm berry sauce or fruit compote with fresh or frozen fruit.
  3. In a sauce pan combine 2 cups fresh or frozen berries or peaches with 1/3 cup sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, and 1/3 cup water. Bring to a simmer over medium heat, stirring occasionally and until mixture is thickened, 3 to 5 minutes. Adjust sugar to your taste or add your favorite spices or flavorings. A splash of Grand Marnier with strawberries or nutmeg and cinnamon with peaches could be just what the celebration calls for! Spoon warm fruit into crepes, roll up and top with powdered sugar or fresh whipped cream.

Crepe Tips

  • Filling a ¼ cup measuring cup to about half way is an easy way to pour batter into hot pan for each crepe.
  • It’s important the pan is hot enough before you start making crepes. You may need to let the pan heat up for 3 or 4 minutes over medium heat before starting. If the bottom of the crepe doesn’t start turning golden after 30 or 40 seconds of pouring in the batter, your pan is not hot enough. 
  • If you made your crepes in advance and froze them, take them out the night before to thaw safely in the refrigerator, then bring to room temperature.

Scrambled Eggs with Sour Cream and Fresh Chives

Serves 4

A little bit of sour cream makes the creamiest scrambled eggs, and fresh chives are the perfect spring herb to add color and flavor.


8 large eggs
Salt and pepper
1 tablespoon butter
3 tablespoons sour cream
6 teaspoons fresh chopped chives, divided


  1. In a bowl whisk eggs, salt, and pepper thoroughly to incorporate the air needed for fluffy eggs.
  2. Melt butter in a non-stick skillet over medium high heat. When butter begins to sizzle, add the eggs. As they begin to set, gently pull and fold eggs with a spatula to allow all the eggs to set, about 2 minutes. When eggs are just set but still wet, remove from heat and gently fold in sour cream and 4 teaspoons chives, garnish with remaining chives. Serve immediately.

Maple Syrup and Brown Sugar Bacon

Serves 4

The sweet and savory combination is a big breakfast hit. As an added bonus, it cooks in the oven, freeing up stovetop space and eliminating grease spatters. Lining the pan with foil helps with clean up.


8 slices thick cut bacon
2 tablespoons real maple syrup
2 teaspoons brown sugar


  1. Preheat oven to 400 degrees.
  2. In a small dish stir together maple syrup and brown sugar until sugar is dissolved. Set aside.
  3. Line a sheet pan with aluminum foil. Place a cookie cooling rack in pan. You can also use a broiler pan.
  4. Arrange bacon in a single layer on rack and cook in hot oven 15 to 20 minutes until bacon is just beginning to brown. Remove and baste with maple syrup mixture and return to oven to bake for another 10 minutes or until bacon is done and golden brown. Bacon may take longer or shorter to cook depending upon thickness.
  5. When done, transfer bacon with paper towel lined plate, serve warm.

Kitchen Tips

Kids as Cooks

Kids want to show mom how much they care, so it’s important they play a role that gives them a sense of pride in the breakfast preparations. While teens can handle a lot of this breakfast on their own, here are some ways to get the younger ones involved, with supervision of course! 

  • Let kids help determine Mom’s favorite filling for the crepes and help with the shopping.
  • They can wash fruit, measure ingredients, and stir in dry ingredients. Ditto for the crepe ingredients and with some adult supervision, pressing the blender buttons is always fun!
  • Let kids crack eggs into bowl and whisk.
  • Kids can help roll up the crepes.
  • Have kids set the breakfast tray. A little effort goes a long way—Mom really will appreciate a cloth napkin and a freshly picked flower from the garden! Improvise if you don’t happen to have a breakfast tray. A cookie sheet or sheet pan covered with a napkin, place mat, or piece of fabric will work and she’ll appreciate your innovation. 
  • Have kids garnish the eggs with sprinkle of fresh chives and dollop of whipped cream on the crepes right before serving.

Game Plan

As with any good game plan, checking to make certain you have everything on hand the night before will avoid chaos in the morning, especially when working with young helpers. Making the crepe batter and preparing fruit sauce the night before will cut down on the morning preparations.

  • Wash fresh fruit and let drain. Chop chives and set aside.
  • Make batter for crepes and let chill.
  • Set breakfast tray with dishes, utensils, napkin, a flower, card, or decorations.
  • If using fresh whipped cream, whip and keep chilled in refrigerator.
  • Preheat oven for bacon.
  • Prepare warm fruit sauce and keep warm or if using fresh fruit, toss with sugar and set aside.
  • Make glaze for bacon and get bacon in oven. Set timer to check on bacon at 15 minutes to baste with glaze.
  • While bacon is cooking, make crepes.
  • Whisk eggs, measure out sour cream.
  • Fill crepes and arrange on plate.
  • When bacon is just done, scramble the eggs.
  • Top crepes with whipped cream or powder sugar, add scrambled eggs and bacon to plate.
  • Surprise Mom and serve.
  • Do the dishes!

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