I never really appreciated all my mother did for us while we were growing up until I had a family of my own. In the last few years playing Mr. Mom, or is it Chef Dad, well really it’s both, I realized just how much Moms do. In between balancing work, family and running the roost, I have little time for myself. I tip my hat to all the Moms out there that do it day in and day out. There really should be a Mother’s Day every month!

I am going to let you in on a little secret. There are two days that you should NOT go to a restaurant: Valentine’s Day and Mother’s Day! On these two special days restaurants do things that they don’t normally do, Mother’s Day brunch being one of them. Not all establishments are equipped, trained or staffed to do a brunch menu (plus the cooks worked late on Saturday night!)This is why you need to learn how to cook and your Mom (or your kid’s Mom) will appreciate a home cooked meal much more than going out for brunch.

The crock pot is a very useful tool in the kitchen and a contributor to the Chef Q&A, Sonia Rand, had requested some crock pot recipes. I promised her one for Mothers Day. This recipe is a perfect fit for a busy day, it’s not complicated, there is little prep and it cooks all day so you can attend to other things, like your Mom!!

At this time of the year we start thinking about all of the wonderful things that our mothers do for us and what we can do to show her how much we care about her. I have chosen a nice, fairly simple brunch item that can be prepared the day before, assembled in the morning then baked just in time for brunch. You can make the crêpes the day before, even make the filling on Saturday as well just reheat the filling before rolling them in the crêpe. This reduces the bake time and helps to stop the crêpe from drying out.