We looove brunch here at Lagunitas, so we as asked our Chef to give us some yummy brunch ideas. The result? Disorderly TeaHouse Yuzu Lemon Squeeze Pancakes & Mixed-Up Berries Crepes…Its brunch with a lil kick! Go ahead and try out these brunch-y recipes for yourself. Yum!

Disorderly TeaHouse Pancakes

Pancake Shtuff:

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• ¼ teaspoon salt, or more to taste
• 1 tablespoon white sugar
• 1 ¼ cups Yuzu Lemon Squeeze Disorderly TeaHouse (optional: sub half the Disorderly TeaHouse for milk of choice)
• 1 egg
• 3 tablespoons butter, melted
• Optional toppings: more butter, maple syrup, fresh fruit, whipped cream, etc.

Pancake-Makin’ Instructions:

1. In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the Disorderly TeaHouse and/or milk, egg, and melted butter. Mix that shtuff up until reallll smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour (or scoop) the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve piping hot with a huge pat of butter, a river of maple syrup, and anything else that floats your boat.

Disorderly TeaHouse Crepes

Crepe Shtuff:

• 420 ml Mixed-Up Berries Disorderly TeaHouse
• 1 ¼ cups all-purpose flour
• 4 eggs
• 1 pinch salt
• 1 pinch grated nutmeg

Filling Shtuff:

• 1 cup heavy whipping cream
• ½ cup sugar
• 1 cup Mixed-Up Berries Disorderly TeaHouse
• 1 tsp vanilla extract

Topping Shtuff:

• Your favorite berries
• Powdered sugar
• Maple syrup

Crepe Makin’ Instructions:

1. In a medium bowl whisk together Mixed-Up Berries Disorderly TeaHouse with dry ingredients. Once the dry ingredients and Disorderly TeaHouse are incorporated, add the eggs and whisk thoroughly. Set the batter aside to chill out in the fridge while you prepare your filling.
2. In a bowl or a stand mixer, combine the cream, sugar, and vanilla. Whip the cream to a stiff peak. Store in the fridge while you prepare the crepes.
3. Set a medium-sized nonstick pan on the stove over medium-high heat. Grease the pan with butter or oil, and ladle in the crepe batter. Making crepes takes a little speed, but mostly finesse, to move the pan and evenly disperse the batter before it sets. Crepes cook very fast, especially since a hot pan is a must for this recipe. If you have never made a crepe before, do yourself a favor and watch a YouTube video or two to get the technique down before you go winging it.
4. Set the finished crepes aside to cool. Once they have cooled (patience is key here), stuff the crepes with your homemade whip cream and berries, then with your favorite syrup and powdered sugar. Crack open a chilled down Disorderly TeaHouse and have yourself a brunch.