SPRING PICNIC FOR TWO | BRUNCH | Stuffed crepes, scones and more | We went to the Wildflower center!

Have you ever had a brunch picnic? It's never too late! It's Spring here in Texas and the Wildflowers are blooming everywhere. I prepped a easy and delicious picnic and my friend and I went to the wildflower garden in Austin.
Make these recipes the night before, pack everything and go, you won't regret it!
Rolled stuffed crepes:
For the crepe batter:
300 grams of flour
4 eggs
a pinch of salt
30 grams of sugar
50 grams of melted butter
500 ml of milk
1 tbs of vanilla
1 tbs of Calvados (optional)
For the fillings:
10 mushrooms, 1 shallot, 1 tbsp of butter, 200 ml of heavy cream, arugula, salt and pepper and ground nutmeg, 1tbsp of flour chives
6 slices of smoked salmon, fresh cheese (Boursin), dill, asparagus
Chicken and peas salad:
about 250 grams of fresh or frozen green peas
1 chicken breast
fresh mint
lemon vinaigrette (olive oil, dijon mustard, lemon juice, salt and pepper, thyme)
Tomatoes and mozzarella salad:
1 cup of cherry tomatoes
1 cup of other colors tiny tomatoes
200 grams of mozzarella pearls or pieces
olive oil, salt, pepper, basil, oregano or fresh herbs
Lemon and poppy seeds scones:
475 grams of flour (3 cups)
240 grams of sugar (1 cup)
3 tbsp of poppy seeds
1 tbsp of baking powder
1 tsp salt
the zest of one lemon
150 grams of butter
1 egg
the juice of one lemon
1/3 cup of heavy cream