There’s perhaps no better occasion to show off your kitchen skills than Mother’s Day, a perfect opportunity to turn the tables on mom and let her relax while you handle cooking duties. A homemade breakfast – or better yet, letting her sleep in for brunch – is a sure way to win her over and show how much you care.
Show your delicate side by working up a batch of Apple Ricotta Crepes, which require a soft touch to cook the light, silky batter to golden perfection. This rendition of the beloved thin pancakes calls for a ricotta spread and apple-cinnamon topping for a delightful pairing of savory and sweet.
If a full Mother’s Day celebration is on the menu, something a bit heartier may be required. A frittata provides the best of both worlds, as it’s a filling meal that’s also easy to make – just let the oven do the work. This Apple, Tomato and Goat Cheese Frittata is no exception as it calls for a handful of everyday ingredients you can whisk together in a cinch. While it’s in the oven (about 30 minutes, give or take) you can put the finishing touches on your last-minute decorations and handwritten cards.
Special occasions with those you love can be uplifted with the aroma and flavor Envy Apples that offer an invitation to savor small moments around the table. Available at Whole Foods and other major grocery stores, the craveable texture and crunch of this leading apple variety provides balanced sweetness as the ultimate apple experience for Mother’s Day gatherings. Along with their delicious flavor, the flesh remains whiter longer, even after cutting, slicing, dicing or cubing, so that homemade meals look as good as they taste.
Visit EnvyApple.com to find more Mother’s Day brunch inspiration.
Apple Ricotta Crepes
Yield: 12 crepes (2-3 crepes per serving)
Crepes:
1 cup flour
1 tbs sugar
1/2 tsp salt
1 cup whole milk
2 eggs
1 tsp vanilla
butter, for cooking
Apple Topping:
butter
2 tbs brown sugar
Envy Apples, sliced or cubed
1/2 tsp cinnamon
1/8 tsp nutmeg
salt, to taste
maple syrup
Ricotta Filling:
1 cup ricotta cheese
1 lemon, zest and juice only
2-3 tbs sugar, or to taste
To make crepes: In bowl, combine flour, sugar and salt. Add milk, eggs and vanilla then, using whisk, combine thoroughly. Mixture should be silky smooth. Refrigerate.
To make apple topping: In pan over medium heat, heat butter and brown sugar until bubbly and golden.
Add apples, cinnamon, nutmeg and salt, to taste; cook over medium-low heat until apples are soft. Turn off heat and finish with maple syrup.
To make ricotta filling: Combine ricotta, lemon zest, lemon juice and sugar, mix well and set aside.
In nonstick pan over medium-low heat, melt small amount of butter.
Add one ladle crepe batter, cook until bubbles form, flip and cook until golden. Repeat with remaining batter. Stack crepes to keep warm and soft.
Spread ricotta mixture thinly onto crepes and fold into quarters. Top with apple mixture and serve.
Apple, Tomato and Goat Cheese Frittata
6 eggs
1 tsp hot pepper sauce
2 tsp kosher salt
20 turns fresh cracked pepper
1/4 cup whole milk
1 Envy Apple, small diced
1/2 cup sundried tomatoes, chopped
4 oz goat cheese, crumbled
2 tbs thinly sliced chives
DIRECTIONS: Preheat oven to 350 F.
In large mixing bowl, whisk eggs, hot pepper sauce, salt, pepper and milk until well combined.
Stir in apples, tomatoes, goat cheese and chives until well combined.
Using 1/3 measuring cup, spoon frittata mixture into oven-safe large skillet or 9-by-9-inch pan.
Bake 25-30 minutes, or until eggs are set.
Let cool slightly then serve.