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Mother's Day Brunch with Chef Bobby

Published 
FOX 2 Detroit

Mother's Day is here, and there's a relatively easy way to upgrade that homemade breakfast or brunch meal. Chef Bobby Nahra, of Encore Banquet and Catering, dropped by the Fox2 Kitchen Saturday morning to show us how with some of his favorite recipes for savory crepes. 

Watch the video above, follow the recipes, and click here for more 

Chef Bobby's Mothers Day Garden Crepes
Simple Crepe Batter

  • 1 cup all-purpose flour
  • 1 teaspoon white sugar
  • 1/4 teaspoon salt
  • 3 eggs
  • 2 cups milk
  • 2 tablespoons butter, melted

Directions

1.    Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Let rest at least 4 hours in the refrigerator over night is best.
2.    Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
 
Buckwheat Crepe Mix
 Ingredients

  • 2 eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter  
  • 1/4 cup buckwheat flour
  • 3/4 cup all-purpose flour
  • 1 pinch salt
  1. Combine eggs, milk, and 2 tablespoons butter in a blender.
  2. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth.
  3. Allow batter to rest in the refrigerator overnight.

Mothers Day Garden Crepe Filling
 Ingredients 

 

  • 3 tablespoons butter
  • 1/2 cup cremini mushrooms sliced
  • 1/2 cup oyster mushrooms sliced
  • 1 cup diced tomatoes 2 cups baby spinach leaves 4 teaspoons butter,
  • 1 cup shredded Gruyere cheese, divided

Directions

  1. Melt 3 tablespoons butter in a large skillet over medium-high heat.
  2. Stir in cremini mushrooms and cook until golden brown, about 10 minutes.
  3. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.
  4. Melt 1 teaspoon butter in a large skillet over medium heat.
  5. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom.
  6. Cook until the center is set and edges begin to brown, 3 to 4 minutes.
  7. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese.
  8. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.