The Sunday Brunch

When I first starting dating my wife, one of the first family traditions I was privy to was the Sunday Brunch. It’s a weekly event, it’s rain or shine, and if you’re part of the family and not there, you better have a good excuse for missing it (I’m only half-kidding…).

One of the cool things about brunch is that everyone participates in getting things ready, since there are lot of dishes to prepare and a lot of hungry mouths to feed. Over the years, by watching my in-laws cook and by testing out a handful of recipes, I’ve developed a library of brunch dishes I can call on during a busy Sunday morning and know that they’ll satisfy everyone’s appetite. brunch crepes

Here are a few crowd favorites:


These crepes, or technically Polish “nalesniki” have a funny name that stands for Chilean-Polish crepes. We’ve combined two culinary traditions to create a delicious and sweet breakfast treat. This recipe makes about 12-18 crepes.

  • 3 cups all-purpose flour
  • 3 cups almond milk (we are a lactose-plagued family)
  • 1-1/2 cups warm water
  • Dozen eggs
  • Dash of salt
  • 12 tablespoons of sugar
  • Dash of vanilla extract
  • 1-2 cans of sweet condensed milk
  • Mild olive or walnut oil

Combine all ingredients in a deep bowl and blend with a hand blender. Heat a large 10-12” skillet over medium to medium-low heat. Place the oil in a shallow dish and use a silicone spatula to spread a small amount over the skillet, repeating after each crepe.

Place about 1/2 cup of batter on the skillet, rotating it in the air to spread the batter to coat. Cook about 2-3 minutes until bottom is set; flip and cook 1-2 minutes more. The crepes should only brown slightly and should be thin and chewy. Stack crepes on a round plate.

Once crepes are done, spread a small amount (to taste) of sweet condensed milk over the crepe, then roll the entire assembly. Stack the rolled crepes and top everything with more sweet condensed milk. Enjoy warm!

Polish alternate: Instead of sweet condensed milk, fill with cooked fruit, preserves, or farmer’s cheese mixed with honey.

Scrambled Eggs & Ham

I’ve had a number of people tell me that my eggs are the best thing they’ve ever eaten for breakfast, so I thought it couldn’t hurt to share my way of preparing this simple, classic breakfast dish.

  • One dozen eggs
  • 12 ham slices, cubed or cut in stripes
  • 4 tablespoons butter

Melt the butter in a large pan and add the ham; cook on medium-high until the ham is nicely browned, about 5 minutes. Lower the heat on the burner and take the pan off the heat; wait 30 seconds until the pan has a chance to cool.

Quickly break the eggs into the pan, being careful not to break open the yolks. Return to medium-low heat and scrape frequently.  When the whites are nearly set, break the yolks and stir in. Add salt and pepper to taste, and remove from heat just before the eggs are set (they will continue to cook on their own). Serve immediately.


(Photo credit)