Chef’s Corner: A Mother’s Gift


I’m a mother of four wonderful and amazing children: Aviva, Benzi, Gavi and Yasi. A breast cancer survivor of 10 years this month (baruch HaShem), I see my life and all that has come to us since, as a real gift. My Aviva was six months old when I was diagnosed, and after beating the odds, two years later I gave birth again, then again and finally one last time three and a half years ago. I’m in awe everyday when I see their beautiful faces and I get a warm and fuzzy feeling that floods me every time they want to be on me instead of next to me. They give me the strength every day to do what it is I do, and I am thankful to share this wonderful life with them.

Make this Mother’s Day a special one for your mom by taking the time to show her how much she is appreciated (hint, hint). Here is a sweet and yummy breakfast that will leave her sticky and satisfied with kisses and hugs and a full tummy.

To all you moms out there,
Happy Mother’s Day!

Mixed Berry Crepes
Makes 8 crepes

Ingredients:
Berry Compote:
2 cups fresh blueberries
2 cups fresh strawberries, cored and quartered
1 cup water
1/3 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract

Crepes: (or buy pre-made to save time)
3/4 cup all-purpose flour
1 large egg
1 large egg yolk
1 tablespoon butter, melted
2 teaspoons granulated sugar
1 cup whole milk
1/2 cup coconut milk
2 tablespoons desiccated coconut, plus extra to sprinkle on top

Whipped Greek Yogurt:
3 5.3-ounce containers vanilla flavored Greek yogurt
2/3 cup heavy cream
2 tablespoons honey

Directions:
Berry Compote:

Place berries, water, sugar, lemon juice and vanilla in a large saucepan over medium heat. Simmer until sugar dissolves and fruit begins to soften, about 5 minutes. Remove from the heat. Set aside to cool.

Crepes:
Combine flour, egg, egg yolk, melted butter, sugar, milk and coconut milk in blender. Cover and blend until very smooth. Add the coconut and continue to blend for 10 seconds. The batter should be the consistency of heavy cream. Let the batter rest for 5 minutes.

Heat an 8-inch crepe pan or small non-stick skillet over medium heat. Spray the pan with non-stick cooking spray.

Using a 1/3-cup scoop, pour batter into the center of crepe pan. Tilt and turn pan so the batter spreads evenly across the bottom of the pan.

Cook for about 1-1 1/2 minutes until edges and bottom begin to brown. Flip carefully with spatula. Continue cooking for another 1-2 minutes until crepe is golden brown. Remove from pan to a large plate. Repeat with remaining batter, spraying the pan with non-stick cooking spray in between each crepe, and stacking finished crepes on plate. Keep warm.

Whipped Greek Yogurt:
In a medium bowl, whisk together yogurt, heavy cream and honey. Continue to whisk until mixture begins to thicken and soft peaks form. You can also use a hand mixer if you have one. Place in refrigerator until ready to use.

To assemble crepes: Spoon some whipped yogurt onto one half of each crepe. Fold the crepe in half and then in half again. Spoon some of the compote over the filled crepe. Repeat with remaining crepes, yogurt and compote. Sprinkle the top of the crepes with extra coconut if desired. Serve immediately.

Lucia Schnitzer and her husband, Ken, own Pomelo (a full-service restaurant), Luci’s at The Orchard and Splurge (a candy and ice cream shop) at 7100 N 12th Street in Phoenix. They first opened Luci’s Healthy Marketplace in 2009 in Lucia’s honor after her successful battle with breast cancer. She successfully manages her career, her growing family (four children), her personal well-being and the countless demands of the day.

photo by Matthew Strauss

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