Easter Brunch with Paul Lillakas

European-style Pancakes with Macerated Strawberries

Ingredients

• 6 eggs
• 2 cups milk
• 1 1/4 cups all-purpose flour
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp vanilla
• 2 tbsp unsalted butter, melted

Optional Toppings

• Macerate Strawberries (see below)
• Vanilla Whipped cream
• Maple Syrup

Directions

1. In bowl, whisk together eggs and milk. Add flour, sugar, salt and vanilla; whisk until no lumps remain. (Optional: sift through a fine mesh sieve) Let sit for a minimum of one hour or overnight in refrigerator.
2. Heat 10-inch nonstick skillet over medium heat. Brush skillet with butter. Pour 1/3 cup batter into skillet, tilting and swirling to coat bottom.
3. Cook, flipping when edge begins to curl away from skillet, and pancake is light golden. Roll pancake and keep warm in covered container.
4. Serve with desired toppings.
5. Macerated Strawberry Topping: In bowl, combine 4 cups quartered strawberries, 2 tbsp granulated sugar and 1 tbsp balsamic vinegar. Let stand for a minimum of 10 minutes.

Chamomile Grapefruit Iced Tea

Ingredients

• 8 cups water, divided
• 3 chamomile tea bags
• 1 1/2 cups granulated sugar
• 1 cup freshly squeezed grapefruit juice, strained
• Grapefruit slices
• Mint sprigs

Directions

1. 8 In small pot, heat 3 cups water until simmering. Remove from heat, add tea bags and sugar; let steep for 10 minutes. Remove tea bags. 
2. In pitcher, stir together tea, remaining water, grapefruit juice, mint sprigs and grapefruit slices. Top up with ice cubes.

Fruit Salad with Sour Honey Dressing

Sour Honey Dressing Ingredients

• 3 tbsp liquid honey
• 1 tsp lemon zest
• Juice from 1 lemon
• 1 tsp quality vanilla extract

Fruit Salad Ingredients

• 2 cups Green Grapes, halved
• 1/2 Honeydew Melon, peeled and thinly sliced
• 2 ruby Grapefruits, peeled and sliced
• 3 kiwis, peeled and thinly sliced
• 1 cup Blackberries, halved
• 1 cup Blueberries
• Mint Sprigs

Directions

1. In bowl, stir together honey, lemon zest, lemon juice and vanilla. Stir in grapes.
2. Let stand for 20 minutes
3. . Meanwhile, arrange melon, grapefruit, kiwi, blackberries blueberries onto platter; top with grapes and drizzle with additional dressing.
4. Garnish with mint sprigs.