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Summer Brunch Menu

Chef Erik Blauberg
"21" Club

Lemon Crepes with Breakfast Sausages
Banana and Blueberry Pancakes
Apple Raspberry French Toast
Egg White Frittata

Lemon crepes with breakfast sausage and vanilla maple syrup

16 breakfast sausage (links) cooked off
16 lemon crepes
1 cup vanilla maple syrup (see recipe)
1/2 cup strawberries (stem removed, diced small)
8 marjoram sprigs (optional garnish)


1. Take the sausage and artfully arrange the crepes around the sausage
2. Drizzle the vanilla, maple syrup over the crepes. Garnish with strawberries, marjoram sprigs and serve immediately.

Yield: 8 servings

Lemon Crepes

1 cup milk
2 eggs
1/8 cup water
1 cup flour
3/4 tsp salt
2 tbs melted butter (sweet, no salt)
1/2 tsp lemon zest


1. Place the milk, eggs, water, flour, salt, butter into a blender, blend until smooth about 8 seconds. Strain mixture through a chinois, then whisk in lemon zest. Cover and refrigerate for 2 hours.

2. Remove from the refrigerator. Stir. Pour 2 to 3 tbs of batter into a heated non-stick pan that is lightly brushed with melted butter and cook over a medium heat for approximately 1 minute. Then turn the crepe over and cook for 10 seconds. Remove from the pan and place on a towel. Repeat this method until you have enough crepes made. Stack them as they are being cooked.

Note: Crepes can be kept up to 3 days in refrigerator. Cover tightly and keep up to 3 months in freezer.

Yield: 16 crepes

Spring Vegetable Egg White Frittata

2 tsp oil
4 tbs English peas (blanched)
4 tbs fava beans (blanched)
4 tsp spring onions (minced)
8 tbs spring potato (diced)
8 chanterelle mushrooms
8 tbs heirloom tomatoes
Sea salt to taste
Fresh ground pepper to taste
8 egg whites
1 tsp parsley (chopped fine-optional)


1. Add the oil to a hot Teflon pan. Add the peas, fava beans, onions, potatoes, mushrooms and tomato. Toss lightly. Season to taste with salt and pepper.

2. Whisk the egg whites add them to the vegetables, stir and let cook for approximately 2 to 3 minutes. Also place under a broiler to brown the top and sprinkle with parsley.

3. Place on a plate. Serve immediately with bacon, country sausage or potatoes and rye toast.

Yield: 8 servings

Homemade Buttermilk Pancakes with Banana, Blueberry and Maple Flambe

3 1/4 cups buttermilk
3 eggs
1/8 cup butter melted
3 cups flour
1/3 cup sugar
3/4 tsp salt
1 tbs baking powder
1 tsp baking soda
1 1/2 tbs vegetable oil
1 tbs butter (sweet no salt)
3/4 cup banana (sliced)
1 pint blueberries
1/4 cup dark rum (optional)
1/2 cup maple syrup
1 vanilla bean (split)


1. In a mixing bowl, whisk together the milk, eggs, melted butter. Whisk until slightly frothy.

2. In a separate bowl, add all dry ingredients, flour, sugar, salt, baking powder and sugar. Then slowly whisk the milk mixture into the flour mixture until smooth. Then stir in the butter.

3. Brush the hot skillet with oil and spoon the batter onto the skillet in 2-inch diameters. Cook until golden brown (about 2 minutes on each side).

4. Meanwhile, place a second pan over a medium heat. Heat until hot, then add the butter, bananas and blueberries. Remove the pan from the heat, add the rum (optional). Carefully return the pan back to the heat. (The rum will flame! Be careful!) Let the alcohol cook off.

5. Next, add the maple syrup and vanilla bean. Reduce the heat to low and let the mixture simmer until thick (approximately 4 minutes).

6. Place the pancakes in the center of the plate and pour the fruit mixture on top. Serve immediately.

Yield: 8 servings

Vanilla Maple Syrup

1 cup maple syrup
2 vanilla beans (split)
3 tbs pistachio nuts (coarsely chopped)
1 mint sprig (leaves only, julienne cut)


1. In a small sauce pan over a low heat. add the maple syrup, vanilla beans and bring to a boil. Reduce the heat and let simmer for one minute.

2. Remove from the heat and let sit for 5 minutes. Serve hot. When ready to serve, strain syrup, pour over crepes, pancakes, french toast etc, and sprinkle with pistachio nuts and mint. (optional)

Yield: 1 cup

Apple Raspberry and Cinnamon French Toast

7 eggs
1/2 qt. milk
Sugar to taste
Pinch cinnamon (ground)
Pinch nutmeg (ground)
Pinch salt
8 slices of bread (challah, white, French)
1 cup Granny Smith apples (peeled and sliced)
1 tsp butter
1 tablespoon powdered sugar
1/2 cup Raspberries
2 tablespoons powdered sugar
8 mint sprigs


1. In a mixing bowl, whisk the eggs, milk, sugar, cinnamon, nutmeg, and salt together. Place into the refrigerator until ready for use.

2. Pre-heat Teflon pan or a skillet over medium heat until hot. Add the vegetable oil.

3. Dip the bread into the cinnamon egg mixture, coat both sides lightly. Place them in a skillet and cook until golden brown (approximately 1 1/2 minutes on each side). Remove from the skillet and cut each slice into 4 pieces.

4. While the French toast is cooking, place the apples into a hot saute pan, add the butter, and sprinkle with 1 tablespoon powdered sugar and let it caramelize for about two minutes. Remove from the pan. Place the apples in the center of the plate. Place the French toast on top. Artfully arrange the raspberries around the plate. Dust with powdered sugar. Garnish with the mint.

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