Indulgent (and easy) Brunch

Rainy weekend mornings are the perfect time for a relaxing and indulgent breakfast. This week we share two of our favorite breakfast indulgences – Lemon-Blueberry Muffins and Breakfast Crepes. These dishes can be made together or made as side dishes to a hearty breakfast of eggs, potatoes and bacon. We recommend fruit and whipped cream to fill the crepes, but you can get creative and fill with almost anything – including eggs, potatoes or bacon! And what better way to indulge than to pair with a zesty mimosa made with fresh squeezed orange juice.

Lemon-Blueberry Muffins
1 ¾ cups sifted flour
¼ cup sugar
2 ½ tsp baking powder
1 tsp salt 1 egg
¾ cup milk
1/3 cup canola oil
1-2 tsp lemon zest
1 cup fresh (or thawed) blueberries

Mix dry ingredients in a large bowl. Combine egg, milk and oil. Add to dry ingredients and stir quickly until just moistened. Add lemon zest and blueberries. Grease muffin tins and fill 2/3 full. Bake at 400 degrees for 20 minutes.

Optional: Lemon Glaze ¾ cup confectioners sugar 2 tbsp. fresh lemon juice Stir together the confectioners sugar and lemon juice in a small bowl. Drizzle on top of the muffins 3-4 minutes after you remove them from the oven.

Recipe by Linzi

Breakfast Crepes
2 eggs (or 3 egg yolks)
1 ½ cups milk
1 ½ cups flour
1 ½ tbsp. sugar
1/2 tsp. salt
4 tbsp. butter (melted)
1 tsp. vanilla extract
Fresh fruit and whipped cream

Combine flour, sugar, and salt together in a bowl. In a separate bowl, beat eggs and milk with a wire whisk or mixer and add to flour mixture. Whisk until lumps are smooth. Stir in melted butter. Heat an oiled griddle or frying pan to a high heat, then pour about 2 tbsp. of the batter onto the griddle for each crepe. Rotate pan to spread out batter as thin as possible. Brown on both sides and serve with fresh fruit and whipped cream. Recipe will make 10-12 crepes.

Recipe by Karen