Mother’s Day Homemade

A top pick from Kowalski’s head of culinary, Rachael Perron.

While Mom tends to be the unsung hero of the home, chances are she has some opinions about how she’d like to be pampered this month.

“I would definitely want my kids to make me crêpes for breakfast in bed,” says Rachael Perron, culinary and branding director for Kowalski’s. “My favorites are butter with cinnamon sugar, sliced banana with caramel, and ham and cheese, but I’ll take anything—raspberry jam, chocolate sauce, apple butter, you name it!”

Crepes are perfect for a Mother’s Day brunch with Grandma, too, because they are so diverse and can easily be altered to satisfy any taste. Of course, flowers and some sparkling wine are always nice to go with it, she adds before divulging this simple recipe for you to DIY Mother’s Day just right.

Classic French Crêpes
Makes 12

1½ cups flour
1 Tbsp. sugar
½ tsp. baking powder
½ tsp. kosher salt
2 cups skim milk
2 Tbsp. unsalted butter, melted (or canola oil)
½ tsp. vanilla extract (optional)
2 eggs, lightly beaten
Cooking spray
Choice of fillings: fresh fruit preserves, ham, cheese, smoked salmon and crème fraîche

In a medium mixing bowl, whisk together flour, sugar, baking powder and salt; add remaining ingredients all at once, and whisk until smooth. Heat a 6- to 8-inch nonstick skillet over medium heat. Spray pan lightly with cooking spray; wipe with a paper towel to coat pan evenly and absorb excess. Pour scant 1/4 cup batter into hot skillet, rotating skillet quickly to thinly coat the bottom of the pan. Cook until light brown at the edges and slightly dry (about 2 minutes). Flip crêpe, and cook other side until light brown (about 30 seconds). Repeat by wiping and respraying skillet for each crêpe until all batter has been used. Serve immediately with desired filling or keep warm in a 200° oven until all crêpes are done; placing waxed or parchment paper between each crêpe.