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Perfect Mothers Day Brunch Board Recipe with Easy Crepes and Lemon Curd

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A bright and fresh brunch board featuring homemade lemon curd, delicate crepes, and whipped ricotta, perfect for celebrating Mother’s Day or any special occasion with a simple yet indulgent meal.

Ingredients

  • All-purpose flour, 1 cup (125g)
  • Large eggs, 2 (room temperature)
  • Milk, 1 cup (240ml) whole milk preferred
  • Unsalted butter, 2 tbsp (melted) plus extra for the pan
  • Granulated sugar, 1 tbsp
  • Salt, a pinch
  • Vanilla extract, 1 tsp (optional)
  • Fresh lemons, 3 large (zested and juiced)
  • Granulated sugar, 1 cup (200g)
  • Unsalted butter, 6 tbsp (85g), cut into pieces
  • Large eggs, 3
  • Salt, a pinch
  • Whole-milk ricotta, 1 cup (250g)
  • Honey, 2 tbsp
  • Vanilla extract, 1 tsp
  • Freshly ground black pepper (optional), a tiny pinch
  • Fresh berries (strawberries, blueberries, raspberries), 1-2 cups
  • Fresh mint leaves
  • Assorted nuts (optional, toasted almonds or pistachios)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Make the Crepe Batter (10 minutes): In a large bowl, whisk together 1 cup flour, 1 tbsp sugar, and a pinch of salt. In another bowl, beat 2 large eggs with 1 cup milk and 1 tsp vanilla extract. Slowly pour wet ingredients into dry, whisking constantly to avoid lumps. Stir in 2 tbsp melted butter. Let batter rest for at least 20 minutes or up to an hour.
  2. Cook the Crepes (15-20 minutes): Heat a lightly buttered non-stick skillet over medium heat. Pour about 1/4 cup batter into pan, tilting to coat bottom evenly. Cook 1-2 minutes until edges lift and bottom is golden. Flip carefully and cook second side for 30 seconds. Stack crepes on plate and cover with foil to keep warm.
  3. Prepare Lemon Curd (15 minutes): In a medium saucepan, whisk together 1 cup sugar, 3 large eggs, lemon zest, and 1/2 cup lemon juice over medium-low heat. Stir constantly until thickened (8-10 minutes), coating back of spoon. Remove from heat and whisk in 6 tbsp butter until smooth. Strain if desired. Chill in fridge at least 1 hour until set.
  4. Whip the Ricotta (5 minutes): Drain excess liquid from 1 cup ricotta. Using food processor or hand blender, whip ricotta with 2 tbsp honey and 1 tsp vanilla extract until smooth and fluffy. Add a tiny pinch of black pepper if desired. Keep chilled until serving.
  5. Assemble the Brunch Board (10 minutes): Arrange crepes folded or rolled on a large board or platter. Dollop lemon curd and whipped ricotta in small bowls or directly on board. Scatter fresh berries, mint leaves, and toasted nuts around. Dust lightly with powdered sugar if desired.

Notes

Batter should rest for at least 20 minutes for tender crepes. Use medium heat to avoid burning crepes. Lemon curd can be strained for extra smoothness. Whip ricotta until fluffy; chilling ricotta beforehand helps. Make lemon curd and crepe batter a day ahead to save time. Reheat crepes gently in skillet or microwave wrapped in damp towel. Lemon curd tastes better after chilling overnight.

Nutrition

Keywords: Mother's Day brunch, crepes, lemon curd, whipped ricotta, brunch board, easy brunch, spring brunch, homemade lemon curd

Find it online: https://yumbelle.com/perfect-mothers-day-brunch-board-recipe-with-easy-crepes-and-lemon-curd/