These cakes can be enjoyed solo, or they pair well with friends and family. Recommended: listening to an amazing playlist while making. –Liana Robberecht, Calgary chef and culinary artist

The beef satay can be made ahead and frozen. Heat up before use. –chef Andrew Fung, XIX

Doreen Prei, head chef Mercer’s Catering and CBC Food Columnist

This is a go-to recipe for when we have guests for brunch at home. This recipe makes regular pancakes for four people (3 or 4 pancakes per person), or enough small ones (blini) to serve as an appetizer with smoked salmon. Serve with back bacon, caramelized onion, grated Gruyere and in-season asparagus, or wilted spinach. –Chris Hrynyk, Madison’s Grill

This is a traditional Polish recipe. t can also be adjusted to a savoury crepe by removing the sugar and vanilla, adding some herbs and shredded Gouda to the cheese mixture, and served with a savoury sauce. –Julia Kundera, the Glasshouse Kitchen & Bar

This dish reminds me of travelling in Morocco with an Italian twist. It will be on the Della Tavola menu once we launch brunch. –Elisa Zenari, Dalla Tavola Zenari

This recipe will razzle dazzle your friends and family and become your new brunch favourite