Breakfast is half our name, and at our bed and breakfasts and inns, you’ll always find a sweet start to the day. The Distinctive Inns of New England (DINE) say bravo to “bressert”, our term for breakfast and dessert combined into one fabulous way to top off a romantic New England getaway. Dessert is the icing on the cake to breakfast at our 12 New England inns. From cakes to crepes, we bring you a collection of some of our sweetest breakfast recipes to try in your own kitchen. We’ve got so many sweet ways to start the day, we’re going to create a series of recipe collections with “bressert” ideas. Or better yet, DINE on these fun recipes with your sweetheart at any of our 12 distinctive inns.
Captain’s House Inn Fruit Crepes
1 Cup All Purpose Flour
½ Cup milk
½ Cup water
¼ t salt
Your favorite fruit filling
Combine liquid and eggs in a blender and gradually add flour.
Beat until mixture is smooth
Pour batter into dish and dip the crepe maker in bowl to cover
If you don’t have a crepe maker, heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter into the pan to cover. Tilt the pan with a circular motion so that the batter coats the surface evenly and cook for approximately two minutes, until the bottom is light brown.
Store crepes between wax paper until ready to serve.
Filling & serving
Fill crepes with fresh, seasonal fruit. Our favorite fillings are fresh peaches, poached pears, berry medley, and tropical fruit such as mango and papaya.
Spoon filling into crepes and carefully roll.
Ladle vanilla yogurt onto a plate and top with crepes. Garnish with granola and honey.
Blueberry Breakfast Bake from Camden Maine Stay Inn
It’s blueberry season in Maine and the sweet, wild blueberries found in abundance at this time of year make this breakfast bake even sweeter!
6 large croissants (plain, day old, cut into 1inch squares)
½ to 1 cup blueberries (frozen is ok)
4 cups milk, half-and-half, whipping cream, or light cream
6 eggs, beaten
2/3 cup sugar
1 tsp. vanilla
½ tsp ground cinnamon
Maine Blueberry Syrup (or another favorite topping)
Grease 13 x 9-inch pan. Put half of cubed squares in pan. Sprinkle blueberries liberally. Add remaining croissant pieces. Set aside.
In a large bowl, combine milk product; eggs; sugar; vanilla; and cinnamon.
Mix well, and carefully pour cream mixture over bread in baking dish. With the back of a spoon, press bread mixture down so all is moistened.
Bake in a 325-degree oven for 65 to 70 minutes or until a knife inserted in center comes out clean and mixture is puffed and golden.
Sprinkle with powdered sugar and serve with Maine Blueberry Syrup or your favorite topping.
Deerfield Inn Chocolate Chip Scones
Who doesn’t love chocolate for breakfast?
2 cups all-purpose flour
1/3 cup granulated sugar
2t baking powder
1/8 t salt
1/3 cup chilled unsalted butter
2 eggs, beaten
½ cup + 1T heavy whipping cream
1/2 cup semisweet chocolate chips
Preheat oven to 375 ° degrees. Grease a baking sheet or use parchment paper.
In a large bowl, combine flour, sugar, baking powder and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs.
In a small bowl combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture along with the chocolate chips. Blend with a fork until just combined. Do not overmix.
Knead dough gently on a lightly floured surface.
Roll or pat the dough in a circle 7” round and 1 ½” thick. Cut this circle into 8 triangular sections.
Place the scones on a parchment paper lined baking sheet, one inch apart. Make a mixture of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture and prick the tops with a fork.
Bake at 375° for approx. 15 minutes or until lightly browned. Serve hot. (These scones freeze very well.)
Serve with crème fraiche and raspberry jam. Clotted cream is great if you can find it!
Cranberry Pecan Cake from Gateways Inn and Restaurant
1 Cup Chopped Pecans (or you can also use walnuts or almonds)
2 Cups Sugar
1 Cup (2 sticks) Unsalted Butter, at room temperature
5 Large Eggs
¼ Cup Sour Cream
¼ Cup Orange Liqueur, such as Grand Marnier or TripleSec
2 tsp Vanilla Extract
1 tsp Grated Orange Peel
1 ¼ Cups All Purpose Flour
1 Cup Cake Flour (I substitute with
¾ Cup All Purpose Flour & 2 Tbsp. Corn Starch)
½ tsp Salt
Preheat oven to 350°.
Toast the pecans for about 10 minutes in oven at 350 degrees, and cool.
Coarsely chop the cranberries.
Using electric stand mixer fitted with a paddle, beat sugar and butter together until light and fluffy.
Add the eggs one at a time.
Mix in the sour cream, the liquor, vanilla and orange zest.
Separately sift together the dry ingredients: the flour, cake flour, and salt.
Add dry ingredients to wet, with mixer on low. Mix until all the dry ingredients are just blended into the wet.
Now mix by hand and fold in the cranberries and pecans. Do not over beat.
Pour into bunt or tube pan that has been buttered and dusted with flour.
Bake in preheated oven for 1 hour.
Let cool in pan for 10- 15 minutes and then remove from pan, and cool completely.
Dust with powdered sugar or icing, for serving.
Stay tuned for more sweet recipes in next week’s blog. Better yet, leave the baking and clean up to DINE, and plan your next romantic getaway at the 12 Distinctive Inns of New England by clicking on links below that will take you directly to each of their websites. Then, start your day with sweets along with your sweetheart.
In Connecticut: Inn at Harbor Hill Marina in Niantic
In Rhode Island: Cliffside Inn in Newport