Inn Cuisine

Best of Breakfast, Brunch or Dessert! A Taste of Washington State's Old Hen B&B (Recipe: Praline Pumpkin Crepes with Cream Cheese Filling)

When Deanna Morauski contacted me to share one of her favorite fall and winter recipes on the pages of Inn Cuisine, I jumped at the chance! I've been a huge culinary fan of Deanna's ever since she wowed me with her homemade Panoramic Sugar Easter Eggs. Then, when she let it slip she was also celebrating her culinary feature on Joey Fatone's (remember him from 'N Sync?) new LiveWell Network show My Family Recipe Rocks, I wanted to do everything I could to help. Deanna is a fabulous B&B cook and it is my honor to feature her & her recipe(s) on Inn Cuisine. 

Imagine the smooth, mild flavor of pumpkin crepes filled with sweetened cream cheese that's been kissed by a touch of citrus. Delicately wrapped then bundled in two's and three's, now imagine drizzling these crepes with the sweet, caramel flavor of homemade praline sauce. Topped with dollops of homemade whipped cream, you're ready to treat your taste buds and guests to an unriveled savoring of the season. 

Deceptively easy to recreate once you get the knack of making crepes down (it's all in the wrist action and quick spreading of batter in a heated, non-stick pan), the rest of this recipe goes together in a snap! While my method of cooking crepes differs from Deanna's, both can be replicated with great success. Simply pick your crepe making method of preference and get ready to ring in the holidays & beyond with the punch of praline & pumpkin in this sweet and flavorful way!

Praline Pumpkin Crepes with Cream Cheese Filling

A "Best of" Inn Cuisine, recipe courtesy The Old Hen B&B, located in Snoqualmie Valley, Washington (just 30 minutes east of Seattle)

PUMPKIN CREPES INGREDIENTS:

• 3/4 cup + 2 tablespoons milk
• 1/4 cup pumpkin puree
• 4 large eggs
• 1 cup flour
• 1 tablespoon pumpkin pie spice
• 2 tablespoons sugar
• 1/2 teaspoon salt

Place ingredients in blender in order listed. Blend until it becomes a lovely, thin, creamy batter.

Turn burner for crepe pan (non-stick crepe pan recommended) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of butter in pan (optional with a non-stick pan). Melt & spread butter around.

Crepes should be very thin. Allow to cook until top is done, then flip over to cook other side. When finished cooking, place on a plate. Stack crepes. This recipe makes about 8 crepes – depending on the size of your crepe pan.

*note* for my Alternative Method for Cooking Crepes, please see the note at the end of this recipe

CREAM CHEESE FILLING:

• 8 oz. cream cheese, softened
• 2 teaspoons fresh lemon juice
• 1/2 cup sugar

Blend all cream cheese filling ingredients together well. You can plop small scoops on the top of the bread pudding or you can use a decorating bag and make pretty swirls like this.

Spread cream cheese filling onto each crepe and roll. 

PRALINE SAUCE:

• 1/2 cup butter
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup whipping cream
• 3/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans (may substitute chopped walnuts if you prefer)
  

Melt butter on medium-low heat, watching closely so it does not burn. After melting butter, add sugars. Whisk together and let simmer on medium-low heat until it gets foamy. Let cook this way for about 4 minutes. Stir in cream, salt and vanilla. Stir in pecans. Drizzle over crepes.

WHIPPED CREAM:

• 2 cups heavy whipping cream
• 1/2 cup of powdered sugar
• 1 teaspoon vanilla extract

To make whipped cream, whip heavy cream in a very clean mixing bowl until it has soft peaks. Add powdered sugar and vanilla and mix again until it has stiff peaks. Place in a large decorating bag with a large border tip. Decorate top of crepes by making a lovely border down the middle with whipped cream. If desired, sprinkle finished crepes with pumpkin spice and powdered sugar.

*Alternative Method for Cooking Crepes

Prepare batter as listed above, blending until smooth. Heat a non-stick skillet over medium-high heat until pan is quite hot. Pour in about 3 tablespoons of batter all at once, then very quickly (using a sharp, decisive wrist movement) tilt the pan in circles until the batter spreads out evenly, forming a crepe. Return pan to heat and cook crepe until lightly brown, no longer than about 30-45 seconds; then flip and cook crepe on opposite side another 10-15 seconds. Repeat, using up the rest of the batter. As you finish, stack crepes between sheets of parchment or waxed paper to prevent sticking.

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Meet the Innkeeper! More about Deanna Morauski...

Deanna’s love for baking and cooking began as she sat upon a baker’s stool as a little girl. Her love for people grew in the midst of church potlucks. Today, she combines and expresses her loves creatively through speaking, writing for her own food blog, television appearances, as well as hosting guests (including celebrities!) at her inn, The Old Hen Bed & Breakfast in Snoqualmie Valley, Washington.

You can see Deanna in action on Joey Fatone's new television show My Family Recipe Rocks on the LiveWell Network this month. She will be making four scrumptious recipes throughout an entire episode filmed at her B&B, The Old Hen. Follow along on her Facebook page for updates and for the air date for the upcoming show at facebook.com/theoldhen. Note: air date for Deanna's feature has been scheduled for October 27th, 2012 at 6PM Pacific Time.

Best of Breakfast & Brunch: A Taste of Maine's Clark Point Inn (Recipe: Broccoli, Plum Tomato, Caramelized Shallot and Chèvre Frittata)

If you try just one egg dish from Inn Cuisine, let it be this phenomenal frittata recipe from Jennifer & Mark of the Clark Point Inn 1883 B&B in Southwest Harbor, Maine. A true, epicurean delight, it is a beautiful entree to serve---and with so little effort required, you'll be amazed at how quickly your time in the kitchen pays off!

Discovered by utter (but happy) accident, I nearly drooled on my keyboard when a photo of this lovely frittata appeared in my Facebook newsfeed...

photo credit: Clark Point Inn 1883 Bed & Breakfast

As a subscriber to the Clark Point Inn's Facebook updates, I was one of the first people to see what deliciousness they were cooking up that day. All it took was one glance, and I immediately asked if they were interested in featuring this recipe on Inn Cuisine. Lucky for us, Jennifer & Mark said, "Yes!"

Note: Whoever said a picture is worth a thousand words is wrong. When we're talking about food photography, a picture is worth only 5, "I want to eat that!" or "I must have that recipe!" 

If you're an egg and vegetable lover like I am, I hope you'll make this frittata soon. Packed with garden-fresh ingredients and topped with warm, slightly melted goat cheese, the flavors in this dish combine to create a bit of breakfast & brunch magic.

Enjoy!

         Broccoli, Plum Tomato, Carmelized Shallot and Chèvre Frittata

A "Best of" Inn Cuisine, recipe courtesy the Clark Point Inn, Southwest Harbor, Maine

• ½ cup half & half    
• 7 large eggs
• 2 splashes Worcestershire
• pinch of salt
• pinch of freshly ground black pepper
• 1 large plum tomato, chopped into small pieces (be sure to exclude the seeds)
• 1 shallot, finely chopped
• approximately 1/2 cup broccoli crowns, chopped small
• 3/4 cup shredded cheddar &/or mozzarella cheese
• fresh chèvre log (goat cheese)

Note: last 7 ingredients listed above may be adjusted to suit your tastes and needs. Let your preferences be your guide. 

Preheat oven to 350 degrees F. In a small frying pan with a bit of olive oil, sauté chopped shallot until translucent; set aside. In a mixing bowl, combine eggs, half & half, salt, pepper and Worcestershire, mixing briskly with a a wire whisk; set aside. Lightly grease a glass pie plate and cover the bottom of the plate evenly with the cheese. Sprinkle the pieces of broccoli, plum tomato and shallots evenly over the top of the cheese mixture. Pour the egg mixture into the pie plate, pouring slowly so as not to displace cheese and vegetables, and also to prevent splashing. Bake frittata in a preheated, 350 degree F oven for approximately 25 minutes.  The frittata will poof up a bit during baking, so expect this. The frittata is finished baking when a toothpick, inserted in the center, comes out clean.

While the frittata is baking, slice off the desired amount of chèvre (goat cheese). We use about ½ cup; use more or less as you prefer, and roughly chop the goat cheese into bite-sized pieces. After chopping, keep chvère in refrigerator until ready to use.

Immediately upon removing the frittata from the oven, sprinkle the chunks of chèvre (goat cheese) evenly over the frittata.  The heat from the frittata will soften the cheese and it will be nice and creamy.

Let the frittata rest for about 5 minutes, then slice and serve.

This recipe serves 4-6.

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Best of Breakfast & Brunch: A Taste of Maine's Brewster House B&B (Recipe: Pecan Praline French Toast Casserole with Fresh Strawberries)

I think I was destined to become a photographer for the hospitality and tourism industries, particularly one who specializes in food. Not only do I get to know and work with dedicated B&B owners, but I get to taste the dishes they pour their hearts into...dishes created not just to feed their guests, but to nourish their souls. This, my friends, is one of those dishes.

A specialty of the Brewster House B&B of Freeport, Maine, their recipe for Pecan Praline French Toast Casserole capitalizes on elements from Paula Deen's Baked French Toast Casserole with Maple Syrup, taking a delicious beginning one step further.

Prepared the night before using sliced French, Italian, or challah bread, this casserole soaks overnight, absorbing a rich mixture of egg, half & half, milk, vanilla and cinnamon. The next morning, prior to baking, simply top the casserole with the Brewster House's recipe for Pecan Praline Topping and in just about 40 minutes, you've got a French toast casserole capable of wowing your most finicky eaters.

To complete your breakfast experience, serve this casserole warm from the oven and top with pure maple syrup and a heaping of fresh strawberries. If strawberries aren't in season, you could also serve this dish with a combination of kiwi, blueberries, blackberries and bananas, or whatever fruits are available and in season where you reside.

Until you can escape to Maine, becoming a guest of the Brewster House B&B and taking in all the delights coastal Freeport has to offer, inn owners Scott & Ruth Thomas invite you to sample a taste of their bed & breakfast with the following recipe!

Pecan Praline French Toast Casserole with Fresh Strawberries

A "Best of" Inn Cuisine, recipe courtesy the Brewster House B&B of Freeport, Maine

French Toast Casserole

• 1 loaf French bread (13-16 ounces) (may substitute Italian or challah bread for a slightly different texture)
• 8 large eggs
• 2 cups half-and-half
• 1/2 cup milk
• 2 teaspoons pure vanilla extract
• 3/4 teaspoon ground cinnamon
• dash salt
• Pecan Praline Topping (recipe follows)
• maple syrup (the Brewster House uses & recommends 100% pure Maine maple syrup)
• fresh sliced strawberries (or other seasonal fresh fruit) to top as desired (may substitute fresh blueberries, kiwi, bananas or other fruit that is in season where you live)

Slice bread into 20 slices, each approximately 1-inch thick. Arrange slices upright, leaning back slightly, in a generously buttered 9 x 13-inch baking dish; set bread slices in two rows, overlapping if necessary. In a large bowl, combine the eggs, half-and-half, milk, vanilla, cinnamon and salt, whisking well until blended. Pour this egg mixture over the bread slices, making sure all slices are covered evenly. Spoon some of the mixture in between the slices to ensure thorough and even coating of each slice. Cover and refrigerate the casserole overnight.

The next morning, remove casserole from refrigerator and allow to come to room temperature while you prepare the Pecan Praline Topping (recipe as follows). Spread prepared, praline topping evenly over the bread before placing the casserole in a cold oven and setting oven temperature to 350 degrees F. Once the oven has come to temperature, bake casserole for approximately 40 minutes, or until the bread is puffed and lightly golden.

Serve French toast casserole fresh from oven, with pure maple syrup and a generous helping of sliced strawberries or other fruit fruit.

Pecan Praline Topping

• 1/4 pound (1 stick) butter, softened
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Use to top French Toast Casserole prior to baking as directed above.

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