One of our favourite Mother’s Day traditions is to enjoy Mother’s Day breakfast or brunch at home. It’s a pleasure to cook and entertain guests in our beautiful custom kitchen.
Here are a couple of our family’s recipes. The watermelon salad might surprise you — but it’s an ideal treat in the hot weather we’ve been having lately.
Watermelon Salad for Mother’s Day
3 ½ lbs seedless watermelon cut into 1” cubes (about 6 cups)
2 Tbsp fresh lime juice
½ cup fresh basil leaves, cut into thin strips
Coarse salt and pepper
4 oz feta cheese broken into large pieces
Combine watermelon, lime juice and ½ the basil.
Season with salt and pepper.
Divide among 4 plates.
Scatter cheese and remaining basil on top.
Mother’s Day Crepes
1 c flour
½ c milk
½ c water
¼ tsp salt
2 Tbsp melted butter
In large mixing bowl, whisk flour and eggs. Gradually add in milk and water, stirring to combine. Add salt and butter, beat until smooth.
Heat lightly oiled griddle or fry pan over med-high heat. Pour or scoop ¼ c batter into pan. Tilt pan to evenly coast surface. Cook about 2 minutes until bottom is light brown. Loosen with spatula, flip and cook other side.
To assemble crepes:
Spread Nutella, top with sliced bananas and fold over then top with whipped cream.
Cream together 8 oz softened cream cheese with 1 ¼ cups sifted icing sugar, 1 Tbsp lemon juice, 1 tsp lemon zest and ½ tsp vanilla extract. Fill crepes with sliced strawberries and 1/3 cup of the cream cheese filling. Roll up and top with whipped cream.
Fill with vanilla ice cream, sliced bananas, fold and top with whipped cream and drizzle Amaretto over the top!!!