Take Five Mother's Day Brunch - 5/8/2013

11:01 AM, May 8, 2013   |    comments
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Chocolate Crepes
Yield: 4 servings


¾ cup skim milk
2 large eggs
¾ cup all-purpose flour
2 Tbsp. unsweetened Dutch process cocoa powder
2 Tbsp. granulated sugar
½ tsp. vanilla extract
1/8 tsp. kosher salt
Non-stick cooking spray
1 (6oz) container non-fat strawberry Greek yogurt
Powdered sugar for dusting
1 cup strawberries, washed, hulled and sliced


1. In a large bowl, whisk together milk, eggs, flour, cocoa powder, sugar, vanilla and salt until smooth. Cover bowl with plastic wrap, place in refrigerator for at least 30 minutes up to 2 hours, to allow the batter to rest.
2. Heat a 10-inch non-stick skillet that has been coated with non-stick cooking spray over medium heat. Ladle in a scant ¼ cup of batter into the bottom of the pan. Lift and swirl the pan to coat the bottom with the batter. Cook until top is set and bottom is golden, about 1-2 minutes; flip carefully with a spatula, cook on the opposite side for about 30 seconds. Remove crepe from pan, onto a plate. Keep warm, and repeat with remaining batter, remembering to coat pan with non-stick spray each time.
3. Spoon yogurt into crepes, roll them up or fold into quarters. Place on a serving platter, garnish with fresh cut strawberries and powdered sugar.


Lemon Poppy Seed Pancakes
Yield: 10-12 pancakes


1 cup all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt
2 Tbsp. granulated sugar
2 tsp. lemon zest
1 cup skim milk
1 large egg, slightly beaten
2 Tbsp. melted unsalted butter
1 Tbsp. canola oil
2 Tbsp. poppy seeds
2 Tbsp. fresh squeezed lemon juice


1. In a large mixing bowl combine the flour, baking powder, sugar, and lemon zest and salt. Set aside.
2. In another mixing bowl, combine the milk, melted butter, egg, lemon juice, and oil. Pour the milk mixture slowly into the flour mixture and whisk to combine.
3. Stir in the poppy seeds.
4. Heat a griddle or skillet over medium high heat, coat with non-stick cooking spray. Spoon ¼ cup of batter onto the griddle or pan and cook until bubbles break through the surface and the edges appear dry. Flip pancake and cook on the other side until golden brown about 3 minutes.
5. Transfer pancakes to a plate and keep warm. Repeat with remaining batter.
6. Serve with maple syrup or top with fresh berries.


Strawberry Shortcake
Yield: 10 servings


2 ¼ cups all-purpose flour
2 ½ tsp. baking powder
2 tsp. plus 3 Tbsp. granulated sugar
¾ tsp. baking soda
½ tsp. kosher salt
6 Tbsp. cold unsalted butter, cut into cubes
1 cup buttermilk, cold
½ cup Nutella
1 pint strawberries, washed, hulled and sliced
2 cups whipped cream


1. Preheat oven to 400°F. Line a large baking tray with parchment paper and set aside.
2. In a large bowl, whisk together flour, baking powder, 2 tsp. granulated sugar, baking soda, and salt. Mix in butter using your fingertips, until mixture resembles coarse meal. . Add buttermilk and stir with a spatula until combine. Add Nutella, and swirl into batter using a butter knife.
3. Drop round spoonfuls of dough, about 2 Tbsp. onto prepared baking tray. Bake for 12-15 minutes or until tops are slightly golden brown. Remove from oven and allow to cool.
4. Assemble shortcakes, place on biscuit on the bottom, top with 1 Tbsp. of whipped cream and 2 Tbsp. of strawberries, top with another biscuit.


French Toast Cups
Yield: 4 servings

4 slices whole wheat bread, crusts removed
1 egg
1 egg white
2 Tbsp. skim milk
½ tsp. cinnamon
1 tsp. honey
1 cup berries
½ cup low fat ricotta cheese
2 tsp. sliced almonds, toasted
1 Tbsp. maple syrup

1. Preheat oven to 375°F
2. In a bowl whisk together the egg, egg white, milk, cinnamon and honey.
3. Spray muffin tin with non-stick cooking spray. Dip each slice of bread into the egg mixture and press it into the muffin tin. Bake the bread for 12 minutes until crisp.
4. In a small bowl, stir the ricotta until smooth.
5. Spoon equal amounts of ricotta mixture into each bread cup. Top with berries, almonds and maple syrup.


Breakfast Tart
Yield: 6 servings

1 ½ cups old fashioned oats
1 cup mixed chopped nuts and seeds, (almonds, pumpkin seeds, chia seeds, hazelnuts, walnuts)
5 Tbsp. melted, unsalted butter
¼ cup honey
1 tsp. vanilla extract
3 cups non-fat plain Greek yogurt
Assorted fruit for topping

1. Preheat oven to 325°F
2. Mix together oats, nuts and seeds, melted butter, honey and vanilla extract in a bowl until well coated.
3. Press mixture into a 10" tart pan that has been coated with non-stick cooking spray. Use a measuring cup to help press the granola evenly over the bottom and up the sides.
4. Bake for 15 minutes or until lightly golden. Let cool.
5. Fill the tart with Greek yogurt, and smooth out evenly
6. Arrange fruit on the top and serve immediately


Veggie Hash
Yield: 4 servings

1 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
2 cups, peeled and shredded russet potatoes
Juice of 1 lemon
½ cup minced white onion
1 red bell pepper, seeded and diced
1 clove of garlic, minced
½ tsp. kosher salt
¼ cup chopped fresh parsley
4 eggs
3 Tbsp. white vinegar
¼ tsp. fresh ground black pepper
1/8 tsp. kosher salt

1. Preheat oven to 350°F. After shredding the potatoes, toss with lemon juice.
2. In a medium sized cast iron skillet, melt butter with olive oil, add in onions and bell peppers. Allow to cook, stirring occasionally for 5 minutes, add garlic, cook for 1 minute and add salt and pepper. Add in potatoes, stir together and cook for 3 minutes. Place in oven and bake for 30 minutes.
3. Bring a pot of water with vinegar to a boil, reduce heat and crack eggs into the water. Let cook for 4 minutes and remove eggs with slotted spoon. Place eggs over veggie hash and serve.

Breakfast Strata
Yield: 8 servings

1lb. turkey breakfast sausage
1 Tbsp. unsalted butter
1 cup diced onion
8 large eggs
2 ½ cups non-fat milk
2 tsp. Dijon mustard
½ tsp. kosher salt
¼ tsp. fresh ground black pepper
1 cup shredded Swiss cheese
10 asparagus spears, ends discarded, and spears cut into 1 inch pieces
½ lb whole wheat French bread, cut into 1 inch dice

1. Coat a 9"x13" baking dish with non-stick cooking spray. Set aside
2. In a large non-stick skillet over medium heat, cooking turkey sausage, breaking it into small pieces. Remove to a paper towel-lined plate. Clean out pan, and add butter. Once the butter has melted add the diced onion and cook stirring occasionally, until it's soft about 5 minutes. Transfer the onion and cooked sausage to a bowl.
3. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt and pepper. Stir in cheese and asparagus.
4. Scatter the bread cubes evenly in the greased baking dish, then top with the sausage mixture and pour the egg mixture over the bread. Cover with plastic wrap and place pan into the refrigerator up to overnight, but at least 8 hours.
5. Remove the strata from the fridge, discard the plastic wrap, and let come to room temperature for 30 minutes before baking.
6. Preheat oven to 350°F Place the strata on a baking sheet and bake for 35-45 minutes, until eggs are fully cooked. Remove from oven allow to rest for 15 minutes before cutting.


Bryan Nader
Sous Chef, Nutrition Services
Saint Mary's Health Care
"Expect Something More"

Sheryl Lozicki
Director of Nutrition & Wellness
Saint Mary's Health Care


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