Easter brunch
Easter brunch has become a yearly tradition and its something we look forward when the spring begins. Brunches are my favourite to host because the menu can be so versatile! When planning a brunch, the most important thing for me is coming up with a menu that is easy to prepare but looks like a lot of effort. I usually invite everyone around 11:00, and I don’t want to be up at 06:00 on a Sunday cooking! Incorporating dishes that can be prepped in advance make my life easier, so I generally prepare a few things the night before.
This year we were with nine in total, plus two toddlers. The perfect guest list for a brunch spread that is easy to prepare even without helping hands. Mike was busy in the mornings so most of the cooking was up to me (in combination with vacuuming and setting the table). The best brunches have a good mix of sweet and savory but also need to be filling. I always go for crepes and then plan savory dishes around it.
This year’s menu:
- Crepes with strawberries, bananas and whipped cream
- 3 types of open sandwiches – Caprese, Tuna Salad and Cream Cheese & Smoked Salmon
- Fried eggs
- Fried chipolata sausages
- A mocktail
Crepes Recipe
This recipe makes about 20 small crepes. This was the perfect amount for our brunch!
Ingredients:
85 grams (6 tbsp) of unsalted butter (and more for the pan)
4 eggs
250 grams (2 cups) of all-purpose flour or gluten-free flour of choice
2 tbsp granulated sugar
Pinch of salt
360 ml (1,5 cups) of whole milk
3 tsp vanilla extract
240ml water
Crepes are a crowd-pleaser and even the toddlers loved them! First, melt the butter in the microwave and put it aside to cool. Mix all the other ingredients in a large mixing bowl, I don’t add them in any particular order. I use a whisk and mix the batter by hand, but you could also use a blender or mixer. The batter is quite runny, that’s ok 🙂 After mixing the ingredients into a smooth batter without clumps, cool it in the fridge for a few hours.
When it’s time to make the crepes, butter your pan very well and continue to do so in between each crepe. I used a smaller pan and kept the crepes quite thin. I piled them up in an oven-safe dish and covered them with aluminum foil, adding the freshly baked crepes to the pile. Once all the crepes were made, I put them in the oven (covered) at a low 75C to keep them warm until everyone was ready to eat.
Add your favorite toppings – I had syrup and powdered sugar on the table, whipped cream, and cut-up strawberries and bananas.
Open Sandwiches
- Caprese Sandwich
Spread pesto on the sandwich, add some tomato slices and a slice of mozzarella. Drizzle with a good quality olive oil (I used basil olive oil) and top with fresh basil leaves. - Tuna Salad
Mix three cans of tuna (I used tuna in oil, well-drained), 200ml mayonnaise, 1 red onion finely diced, 1 big tablespoon of diced pickles, salt & pepper to taste. Top the sandwich off with fresh dill and some capers. - Cream Cheese & Smoked Salmon
Spread cream cheese on the sandwich, top it with smoked salmon. Garnish with red onion rings and some salmon eggs.
Easy Mocktail
I found this easy and fresh mocktail on Pinterest. Ice cubes, coconut water, pineapple juice, and cranberry juice! Quick to put together and its the perfect brunch drink.
Recipe from Pinterest:
Until next year, Easter brunch!
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