This is Kathey Raskin of Las Vegas, and I’d like to welcome you to Kathey Jo’s Kitchen. Although New Year’s Day 2018 falls on a Monday, there’s no reason why you can’t have Sunday brunch the day before. Today at Kathey Jo’s Kitchen, we’ll discuss a few more brunch dishes today. Brunch is a wonderful meal to look forward to. There are some who say it was a movement created by chefs to use up weeks-old ingredients, as noted by Anthony Bourdain’s Kitchen Confidential. If you haven’t read it, he claims it’s a scheme for restaurant owners to make quick cash by preying on unsuspecting customers. The book came out over 17 years ago, and I can tell you I’ve been to fabulous brunches over the years that haven’t let me down. What are the dishes you look forward to the most at brunch? Let the rest of Kathey Jo’s Kitchen know in the comments.
Strawberry Banana Crepes
Makes: 9 servings of 2 crepes each
Prep: 20 minutes + chilling
Cook: 10 minutes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups milk
- 2 eggs
- 1 to 2 tablespoons butter or margarine
Filling:
- 1 package (8 ounces) softened cream cheese
- 1 carton (8 ounces) thawed whipped topping
- 1/2 cup confectioners’ sugar
Topping:
- 2 cups sliced fresh strawberries
- 2 sliced medium firm bananas,
- 1/4 cup sugar, optional
Directions:
- In a mixing bowl, combine the flour, sugar, cinnamon, milk and eggs; mix well. Cover and refrigerate for 1 hour.
- In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.
- In a mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.
Mini Spinach Frittatas
Makes: 24 servings
Total Time: 30 min.
Ingredients
- 1 cup whole-milk ricotta cheese
- 3/4 cup grated Parmesan cheese
- 2/3 cup chopped fresh mushrooms
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 large egg
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 24 slices pepperoni
Directions
- Preheat oven to 375°. In a small bowl, combine the first eight ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full of cheese mixture.
- Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.
