Some family favourites for a great Easter brunch

Happy Easter! It is early this year and has snuck up on many this year. The crocuses are blooming and the lilacs are already budding. Spring is in the air!

For Never Enough Thyme that means new menus, specials and ingredients too look forward to. Easter usually includes lots of potlucks and brunches. The trick to stress-free brunch is preparation ahead of time and a house full of people you adore. The secret to a great get-together is just as much the mix of people as it is the food.

Some brunch staples are quiche, French toast, frittata, crepes and our family favourite, eggs Benedict.

On the menu there should also be some local bacon, sausage, fruit and a tasty vegetarian dish. Feeling overwhelmed? Ask for help! Think of your guests and their specialties, or order a few elements to take some of the pressure off.

The build your own station is still on trend for entertaining. The build your own crepe bar is perfect. Most of the work can be done ahead of time, before your guests arrive. Don’t forget to stop and get some fresh maple syrup. Happy cooking!

Crepe Bar


  • 1 cup milk
  • 3 eggs
  • 2 Tbsp. butter, melted
  • 1 cup all purpose flour
  • 1 Tbsp. of sugar
  • 1 tsp. of vanilla
  • Vegetable oil

Whisk eggs, milk, and melted butter together, add the flour, sugar and vanilla. Whisk until smooth. Place in refrigerator for approx. 30 minutes.

Preheat pan, place vegetable oil in pan and ladle crepe batter into pan. Move pan around to spread the batter. This will make a very thin pancake. Once golden on one side flip to cook other side. Allow to cool.

Serve with whipped cream, chocolate sauce, fresh fruit with ginger syrup, maple syrup.

Fresh Fruit Salad and Ginger Syrup

Ginger Syrup:

  • 1 cup of water
  • 2/3 cup sugar
  • 1 thumb of ginger
  • 1 vanilla bean

Fruit Salad:

  • 1/2 cantaloupe, diced
  • 1/4 pineapple, diced
  • Handful of blueberries
  • 9 strawberries, sliced
  • 1 kiwi, sliced
  • 1/2 mango, sliced
  • 6 mint leaves, chopped

Bring water, sugar, ginger and vanilla in pot to simmer, allow to simmer for 10 minutes, then remove from heat and steep for 10 minutes. Strain off the ginger and cool the simple syrup in the fridge.

Place fruit in bowl and pour ginger syrup over the fruit.

Add the mint just before serving.


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