If there's anything that I love more than breakfast it is definitely brunch! Apart from the fact that it's a weekend tradition for the hubby and I, it's really my favorite type of meal. I try to eat more healthy during the week so the fact that I can use this time to really treat myself is also the reason why it's my most loved meal of the week.
Let me also tell you that having braces has not made brunch any less enjoyable. Many brunch options are braces friendly since there's usually pancakes, waffles, crepes, and lots of eggs involved. This is why today I'm sharing with you recipes for lemon ricotta pancakes and veggie stuffed crepes. It actually surprised me that some of my friends haven't heard of lemon ricotta pancakes, and if you also haven't given these a try I highly recommend you take the little bit of extra effort and make them this weekend. They go splendidly well with real maple syrup and fresh fruit. You can also add fresh fruit to the pancakes as you make them. I really like blueberries, raspberries, and strawberries to add a bit of tang.
Ingredients needed for Lemon Ricotta Pancakes:
(original recipe from http://www.driscolls.com)
1 Cup Flour
1/4 Cup Sugar (I used turbinado sugar)
1 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Ricotta
2 Eggs
1/2 Cup Milk (I used Hazelnut Milk)
2 Tsp Lemon Zest
1 Tsp Vanilla Extract
Whisk dry ingredients together. In separate bowl whisk ricotta cheese with egg yolks, milk, lemon zest, and vanilla extract. Add wet mixture to dry flour mixture. Whisk egg whites in separate bowl until they form soft peaks and fold in gently together with mixture. Make about 1/4 cup pancakes and cook on low heat until small bubbles form on top.
If you prefer to stay with the savory side of things for your brunch, then the veggie stuffed crepes should definitely satisfy your cravings. Crepes can be difficult to make at first, but once you fail at the first couple you'll quickly become a master crepe maker. And just so no one here feels bad, know that I always mess up the first one and eat it to check for taste ;) I tell myself that the first crepe is designed for just that reason.
Ingredients needed for Veggie Stuffed Crepes:
Veggies (any veggies you like)
I used Spinach, Yellow Squash, Zucchinis, Bell Peppers and sautéed them until they were tender, but you can cook your veggies to your desired softness.
Crepe Batter:
1 Cup Flour
2 Eggs
1/2 Cup Milk (I used Hazelnut Milk)
1/2 Cup Water
1/4 Tsp Salt
2 Tbs Butter Melted and cooled
Easy peasy, just mix all wet ingredients and sift in the flour. Pour a thin layer into a pan and swirl to cover the entire bottom of pan. Flip the crepe once the edges are dry and lifted off the pan a bit. Once all crepes are done stuff them with veggies and enjoy while hot. We did add a bit of feta cheese inside of ours to add a bit of tang to the veggies.
Are you in love with brunch as much as I am? What are your favorite brunch foods?
Hope you guys have a fabulous day and see you soon! :)
