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Make it for Mom: A Mother's Day lunch for 8 By The Canadian Living Test Kitchen

Show your mom just how much you care. This special make-ahead menu and our foolproof work ahead plan makes things easy.

Chocolate Souffle Cakes with Sherry Cream
Photography by David Scott

Work Plan
At least 24 hours ahead:
•  Prepare crêpes. Refrigerate for up to 3 days or freeze for up to 1 month. Defrost crêpes
24 hours ahead.
•  Bake and cool soufflé cakes. Cover and refrigerate for up to2 days.
•  Poach shrimp and prepare cocktail sauce. Refrigerate in separate containers for up to 24 hours.
•  Blanch asparagus; refrigerate for up to 24 hours.
•  Prepare Béchamel Sauce; refrigerate for up to 24 hours.

Up to 2 hours ahead
•  Roll up crêpes and refrigerate in baking dish.
•  Prepare vinaigrette.
•  Whip cream; refrigerate.

Just before serving:
•  Whisk vinaigrette. Assemble and toss salad.
•  Bake crêpes.
•  Microwave cakes as directed to reheat. Dust with icing sugar (if desired).
•  Whisk whipped cream briskly to stiffen just before serving.