St. Louis District Dairy Council
ST. LOUIS – Whether celebrating an important life event or enjoying a lazy morning, brunch has continued to gain popularity in the United States since the early 1900s.
It is a time to meet with family and friends, as well as enjoy delicious breakfast and lunch foods that are fresh, warm and comforting.
Because April is National Brunch Month, the next few weeks are an opportune time to have a mid-morning gathering featuring these delicious breakfast and lunch foods.
Dairy is the perfect companion to many brunch dishes, bringing creamy textures and delicious flavors to everyone’s favorite entrees. Milk helps create light and fluffy eggs, creamy oatmeal and coffee drinks. Milk also enhances cold and fresh cereals. Cheese adds flavor and binds casserole dishes, quiches and frittatas. Yogurt adds moisture and creates tangy, rich flavors when incorporated into baked goods. In addition to enhancing flavors and consistency, dairy also provides essential nutrients that all individuals need.
“By incorporating dairy into brunch dishes, individuals are receiving calcium, potassium, and vitamin D, three nutrients of concern that Americans do not consume enough of,” said Jessica Kassel, a nutrition educator and registered dietitian with the St. Louis District Dairy Council.
In addition, dairy adds protein to meals, increasing satiety and helping individuals feel full longer.
Dairy also builds and repairs bones due to its contribution of calcium, vitamin D and phosphorus.
Brunch dishes include a combination of fruits, vegetables, whole grains, lean protein and dairy.
“By combining dairy and fiber-rich foods like fruits, vegetables and whole grains, individuals are consuming all four nutrients of concern, and are creating food pairings that taste delicious,” Kassel said.
Recipes for all dairy (and brunch) lovers
Looking for new recipes to try at your next brunch gathering?
Try one of these dairy-filled delights! Cottage cheese pancakes combine a base of cottage cheese, milk, eggs, flour and oil with the subtle sweetness of sugar, vanilla and baking powder for a protein-packed entrée that can be topped with fresh fruit, yogurt, nuts and honey. Sun-dried tomato quiche is the perfect combination of eggs, heavy cream, Parmesan, shredded cheddar cheese and fresh vegetables, such as baby spinach and sun-dried tomatoes.
Spread whipped ricotta on bagels, crostini bread or crackers, and then top with fresh fruit, nuts and honey. Add fresh fruits and veggies to brunch by serving a spring salad made with mixed greens, mandarin oranges, strawberries, blueberries, candied pecans and feta cheese.
Looking to keep it simple? Add milk to scrambled eggs or sprinkle cheese into breakfast casseroles and quiches for a creamy twist on classic brunch items. Top yogurt with fresh fruit, granola and honey, or create a yogurt bar for individuals to build their own parfait!
To find more dairy-filled brunch dishes, visit stldairycouncil.org. You can also contact Jessica Kassel at 314-835-9668 or jkassel@stldairycouncil.org.
Follow St. Louis District Dairy Council on Facebook and Instagram at STLDairyCouncil.
The St. Louis District Dairy Council (SLDDC) is a nonprofit nutrition education organization funded by local dairy farmers. Since 1932, SLDDC has served 131 counties in central/southern Illinois and eastern Missouri as the go-to educational resource and advocate for the role of dairy foods as part of a healthful diet. As the Nutrition Education People, we are proud to spread knowledge to local communities, bridging the gap between local dairy farmers and consumers.
With only a few ingredients, create tender European-style crepes, known as palačinka (pronounced palacheenka), perfect for every brunch occasion.
Fill with sweet or savory toppings for endless possibilities!
Palačinka (Central European Crepes)
Prep time: 5 minutes
Servings: 5 (2 crepes each)
Ingredients
- 2 large eggs
- 1 ½ Tbsp. canola oil
- 1 cup milk
- 1 cup all-purpose flour
- ½ tsp. salt
- 1 cup water
- 1 ½ Tbsp. butter
- Toppings:
o Spreadable cheeses, such as cottage cheese, ricotta or mascarpone
o Spreadable jam or fresh fruit, such as berries, peaches or bananas
o Powdered sugar
Instructions
- In a medium bowl, beat eggs with oil, milk and water until combined. Whisk in flour and salt until incorporated and there are little to no lumps. Batter will be very thin. (Blend in food processor or blender for a smoother batter.)
- Cover batter and allow to sit for at least 15 minutes.
- Once batter is ready, heat a 12-inch non-stick skillet on medium to low heat. Add butter and allow to melt.
- Add ¼ cup of batter to the skillet, tilting the pan as you pour to allow the bottom of the pan to be coated in an even layer of batter. Cook 1 to 2 minutes.
- Once the edges of the crepe begin to pull away from the pan, flip using a wide spatula and cook the other side until golden in color.
- Once finished, remove the crepe from the skillet and stack on a plate.
- Spread cottage cheese, ricotta or mascarpone in a thin layer over half of the crepe and top with jam or fresh fruit.
- Roll the crepe and dust with powdered sugar for a delicious addition to your brunch plate.