I’m a little perverse when it comes to certain holidays. Every year I beg my husband not to buy me flowers or candy, or take me to a fancy restaurant on Mother’s Day. The flowers are marked up to astronomic levels, the candy goes straight to my hips, and the restaurants are overcrowded and impersonal. It makes me crazy that utterly contrived holidays, created solely to boost sales of consumer goods, have been indelibly imprinted on the guilt and obligation strands of our collective DNA. It’s not that I don’t mind a little appreciation on occasion, but hey— every day should be Mother’s Day! And Father’s Day, for that matter!!

Instead, I beg the kids to whip up a handmade card that I can decorate my office with, or perhaps serve me breakfast in bed. Last year was poached eggs, lemon crepes, and a yummy yogurt parfait! I ask my husband to barbecue for dinner. He is only too happy to select the perfect tri-tip and grill it to perfection, accompanied by my favorite pink bubbly. Yes, all I want for the holidays is a little family time, a soupcon of harmony, and good eats! And I have to say, I’m blessed. That’s just what I get!

In honor of Mothers everywhere – and every day! – 20% off our Mason Cash Batter Bowl, through May. Hint: perfect for lemon crepes, or plain old pancakes! Also, check out our comprehensive line of Mason Cash bake ware, mixing bowls, pudding basins and pet bowls, as well as our adorable Price & Kensington tea-for-one teapots –because “I love you” is a year round holiday!

— Celeste
(A special thank you to my wonderful husband, for letting me take his blog over this month.)

Lemon Crepes

Prep Time: 25 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 25 min
Skill Level: Intermediate
Makes: 4 servings

Ingredients

• 12 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 3/4 cup sugar
• 1/4 cup powdered sugar
• Juice of eight lemons
• 2 tablespoons grated lemon zest
• 1 teaspoon pure vanilla extract
• 12 medium crepes
• 1/4 cup butter
• Splash of Cognac

Directions

Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, powdered sugar, juice of two lemons, 1 tablespoon of the lemon zest, and vanilla. Beat until smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator. Refrigerate for 1 hour.
In a large saute pan, over medium heat, melt the butter with the remaining 1/2 cup sugar, stirring constantly until the sugar dissolves. Add the remaining juice of six lemons and 1 tablespoon of lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove the pan from the heat and add the cognac. Carefully place the pan, back over the heat and flame the mixture, shaking the pan back and fourth several times. Continue to shake until the flame dies out. Lay three crepes in the center of each plate. Spoon the sauce over the top and serve.

Crepes:

• 3 eggs
• 1 1/4 cups milk
• 2 tablespoons melted unsalted butter
• 1 cup sifted flour
• Salt and white pepper

For crepes, combine the whole eggs, milk, butter, flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan.

Recipe courtesy Emeril Lagasse