breakfast in bed: chocolate pancakes with a brown butter sauce, spinach, cheese & pesto croissants


I always have to start my mornings with coffee… I’m not a huge tea person (though the right kind can be lovely). Blame my father; I have very solid memories of his drinking coffee every morning. I’m a fan of flavored coffees and in this case, I used almond milk and added fresh vanilla to create a sweet cream. I also used hazelnut coffee beans.

Next to that, some fresh fruit; bright ripe raspberries and blackberries.

My husband loves chocolate in any form and I thought some chocolate pancakes would be nice. In the breakfast isle at Target you will find pancake mixes, one of which has a big bear on it and is dark chocolate with a lot of protein. I just needed to add water and mix, cooking over some Irish butter in a skillet. When done, take the butter which has now turned a bit brown from cooking and drizzle over top.

The croissants were easy to make and tasted so creamy and flaky. I decided to use pesto mayo as a base to add just a bit more flavor.

Grab a box of pastry sheets and for four croissants a sheet, pull out and defrost what you need.

Once defrosted, roll them wider and a bit thinner.

Then, with a sharpe knife, slice down the middle and then diagonally.

On the widest portion of each triangle, place some pesto and a little mayo.

Stir it a bit so it is blended.

Place the shredded cheese of your choice on top. I used mozzarella.

Then place some spinach… remembering to rip the hard stems off the ends so they don’t pierce the pastry sheets.

Take an egg, crack and whisk it to combine before using either a pastry brush or your finger tips to run all along the three edges of the triangle. Then, roll and tuck the ends in – pinching just a bit.

Place it on its side with the smallest tip to keep it sealed. Continue with the rest, putting all of them with some space in between, on a pastry sheet.

Coat each one with the rest of the egg wash so they’ll brown nicely in the oven.

You can leave them in the fridge for up to two days before cooking them off. I left them in the fridge and brought them out to get as close to room temperature as I had time for, and then I baked them off at 400 for 25 mins.

The inside turned creamy and the outside stayed flaky and warm.

The croissants will keep in the fridge for a few days – but you and your family will eat them well before then!

China is from Lenox and Royal Worcestor. Flatware is Napoleon Bee. Crystal is Waterford.

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