Making the perfect brunch for your valentine

Posted at 10:55 AM, Feb 11, 2020
and last updated 2020-02-11 14:22:38-05

NEW YORK — Nothing says "I love you" more than breakfast or brunch in bed.

From Belgian waffles to crepes, this Valentine's Day celebrity chef Mark Bailey is putting the "sweet" in sweetheart with some brunch in bed recipes that are perfect for this holiday weekend.

While on PIX11 Morning News, Bailey added a little extra loved to each of these delights and shared how to get each one just right.

Here are some recipes you can try:

Brioche French Toast with Strawberry Compote

  • 1 pound mixed fresh strawberries, sliced (4 cups)
  • 1/4 cup plus 3 tbsp sugar
  • 2 tbsp water
  • 6 eggs, beaten
  • 1/2 cup heavy cream
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp allspice
  • unsalted butter, for the griddle
  • Twelve slices brioche, 3/4 inch thick
  • crème fraîche, for serving


  • Preheat the oven to 225°. In a medium saucepan, combine the berries with 1/4 cup of the sugar and the water and bring to a simmer. Cook over moderate heat until the berries are softened and the sugar is dissolved, about 8 minutes.
  • In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the ground spices. Transfer to a 9-by-13-inch baking dish.
  • Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche in the egg mixture, turning once, until moistened but not soggy. Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you cook the rest.
  • Serve the French toast with the berry compote and crème fraîche.

Crepes Suzette

  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 cup less 1 tablespoon water
  • 2 eggs
  • 2 tablespoons butter, melted
  • 2 teaspoons orange juice
  • 1 1/2 teaspoons orange zest
  • 1/4 teaspoon salt
  • 1 tablespoon butter (for cooking)
  • 16 tablespoons butter (divided)
  • 4 tablespoons sugar (divided)
  • 4 ounces Grand Marnier (divided)
  • 1 container of vanilla ice cream


  • Whisk the flour, milk, water eggs, 2 tablespoons melted butter, orange juice, orange zest, and salt vigorously until the batter is completely smooth; allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
  • Melt 1 tablespoon butter in a crêpe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
  • Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath. Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter.
  • In a large skillet set over medium heat, melt half of the butter until it foams. Remove the skillet from the heat and sprinkle half the sugar over the melted butter. Add half the Grand Marnier, handling the skillet carefully because of the flame. Then add the crêpes to the pan to coat both sides in the orange syrup. Fold the crêpes into quarters or roll them into cylinders.
  • Melt the remaining butter in the skillet, remove it from the heat, and then add the sugar and Grand Marnier to make more orange syrup.
  • Place a scoop of ice cream next to each crepe and drizzle the crepe Suzette with the orange syrup.
  • Serve warm.

Ricotta Pancakes with Lemon Curd and Blueberries

  • 3/4 cup fresh ricotta cheese
  • 1 cup flour
  • 1 tbsp baking powder
  • 1 1/2 tablespoon sugar
  • pinch salt
  • 1/4 cup milk
  • 3 eggs, divided
  • 1 tsp oil
  • 1 tbsp honey


  • Combine flour, baking powder, sugar and salt in bowl. Combine ricotta, milk egg yolks and vanilla in separate bowl. Beat egg whites until stiff. Add dry ingredients to wet.
  • Then fold in egg whites. Do not over beat the batter.
  • Heat stove top grill (with flat surface facing up) over medium low heat. Brush with butter.
  • Using a ladle spoon small amount of batter (approx. 3 tbsp.) onto grill. Cook pancakes for 3-4 minutes on each side or until golden brown. Serve warm with curd.

Citrus Curd

  • 4 egg yolks
  • 4 egg yolks
  • fresh juice of 3 lemons
  • *juice should measure approximately 1/2 cup
  • 1/2 cup sugar
  • 1 stick (8 tbsp) unsalted butter, cold, cut into pieces
  • blueberries


  • Combine yolks, zests, juices and sugar in saucepan over medium heat. Stir continuously for 5-7 minutes until thickened.
  • Remove from heat and stir in butter pieces. Stir until butter melts and mixture becomes smooth.
  • Transfer to a small bowl. Cover with plastic wrap laying wrap directly on top of the curd. Let cool then refrigerate. Serve with ricotta pancakes topped with blueberries.

Coconut Banana Foster Waffles

  • 1 1/3 cups flour
  • 3/4 tsp baking soda
  • 2 tsp sugar
  • 1/4 tsp salt
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/3 cups milk
  • 1/3 cup butter, melted
  • 2 tsp baking powder
  • powdered sugar


  • Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
  • Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
  • 1 stick butter
  • 1 cup brown sugar
  • 2 bananas, peeled and sliced
  • 1/2 cup dark rum
  • 1/2 tsp cinnamon
  • In a large skillet, melt butter over medium-high heat. Add sugar and stir until sugar begins to caramelize. Add bananas and cinnamon. Continue to stir into a sauce. Stir in rum and allow to cook for 2 minutes. Serve over waffles and dust with powdered sugar