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Breakfast a great way to start Mother’s Day

Restaurants will be hopping this Sunday for Mother’s Day. Working in hotels, golf clubs and restaurants through my career, the ever-popular brunch could bring anywhere from 200 to 700 people on this special day. Now, Mother’s day means a quiet day for me, with no restaurants.

Some years also included my girlfriends, who all started motherhood a lot earlier than I did.

These special ladies all showed me the joy and beauty of giving and motherhood. I see them running from here to there, high stress jobs, to dance, swimming, hockey, soccer, all in hopes of giving their children the best start possible. It isn’t a sacrifice to them but a joy to see their children grow and doing what they love.

Some days it isn’t easy or pretty, but they make it happen. Their kids shine, have opinions and take on challenges.

Friendship is so special as time passes by. Our kids, friends and family … what more could a girl ask for?  Well, a fabulous breakfast might be nice!

 

Crepes Suzette

 

Batter:

2 cups milk

6 large eggs

4 tbsp butter, melted

2 cups all-purpose flour

2 tbsp sugar

2 tsp vanilla

Vegetable oil

 

Whisk eggs and milk, add melted butter.

Put in sugar, vanilla and finally flour.  Avoid over mixing, allow to rest and strain out lumps with fine strainer.

Place in refrigerator overnight and allow to come to room temperature or leave at room temperature for approximately 30 minutes to rest.

Preheat pan, place vegetable oil, in pan and ladle crepe batter into pan. Spread the batter thinly with the bottom of the ladle.  This will make a very thin pancake.

Once golden on one side flip to cook other side.

Fold into a fan shape.  Place 3 on a plate, garnish with cherries, whipped cream and maple syrup.

 

Brandied cherries:

1-1/2 lbs pitted cherries

1/4 cup sugar

3 tbsp butter

6 tbsp brandy

 

In medium sauce pan, over high heat add sugar to pan, allow to caramelize, then add butter and melt. Toss in cherries and allow to soften slightly and warm thoroughly.

Add brandy and light flame to burn off the alcohol, serve over  crepes with maple syrup and whipped cream. Chocolate sauce would be a fabulous addition.

Happy Mother’s Day Mom!

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