This Lemon Crepes with Blueberries post is sponsored by McCormick. I was compensated for my time. Opinions are my own.
Weekends are perfect for brunch. You know that wonderful cross section of a meal between breakfast and lunch where you don’t have to choose one or the other. You can mix and match your dishes at will. It’s a beautiful thing.
If you’re looking to have a week-end get together, brunch is perfect and definitely budget friendly (well as long as you’re not wanting to serve caviar or truffles with your eggs and if you are let me know what time to be there).
I’ve teamed up with my friends at McCormick to create a recipe and share with you some of my favorite tips and tricks for entertaining. Crepes are much easier to make than you would imagine, no need to be intimidated (because honestly I was for years until I tried it). Now the first one or two may come out a little wonky but once you get the hang of it you’ll be whipping out so many you could make a crepe cake standing on your head.
Crepes are the perfect brunch choice. The filling possibilities are endless and they can be made sweet or savory. Options. We like them. These are sweet and tangy and remind me of the crepes my Mom would make me for breakfast growing up.
Here are a few of my tips and tricks for entertaining:
- Always have something ready for guests to nibble on when they arrive. Always. Appetizers are a must.
- Keep the party going. Set up different serving stations around your entertaining area this way guests can mix and mingle.
- Remember your guests are there to SEE you, not your house! Don’t stress about the “mess” no one will see.
- Don’t be afraid to take a few short-cuts. Yes I said it. If you don’t have time to make fresh whipped cream because you were too busy picking up the kids mess and throwing it into a closet minutes before your guests arrive (anyone?) then by all means use pre-made. Add a few drops of McCormick extract and voila’ it’s instantly better.
- 1 1/4 cups all purpose flour
- 1 tablespoon Dixie Crystals granulated sugar
- pinch of salt
- 1 1/4 cups milk
- 1 egg
- 1 teaspoon McCormick pure lemon extract
- 2 tablespoons butter, melted - divided
- Dixie Crystals powdered sugar to dust
- fresh blueberries
- lemon zest to garnish - optional
- Whisk: flour, sugar, salt, in a medium bowl. Set aside.
- Into a separate small bowl, whisk: milk, egg and 1 tablespoon of butter.
- Whisk egg mixture into flour mixture until smooth.
- In a heavy small saute pan, brush the pan with a layer of melted butter and heat over medium-high heat. Quickly pour in approximately 3 tablespoons of batter and tilt the pan to coat. Cook for approximately 1-2 minutes and then carefully flip and continue cooking other side for additional minute. Repeat with remaining batter until all crepes are complete.
- To assemble: Fold crepes into triangles. Dust with powdered sugar and top with fresh blueberries and lemon zest if desired.
- Optional Ideas: Fill crepes with ricotta, whipped cream or yogurt.