Bitter-cold winter mornings call for maple syrup and warm waffles. Or pancakes. Or French toast. Whatever your preference, restaurants throughout the St. Croix Valley have delicious and interesting breakfast options that will appeal to children as well as, let’s admit it, the kid in all of us.
Brioche French Toast
Chilkoot Café & Cyclery
Both a café and a bike shop, Chilkoot attracts avid cyclists—and non-cyclists—who are looking for a hearty meal. For breakfast, the brioche French toast ($10) is a go-to dish. According to manager Erin Maurer, the brioche bread is a bit heavier than what is typically used for French toast. “It has a little more oomph to it,” she says. The dish is topped with berry compote, which lends a light, fresh flavor. Drizzle on the maple syrup, which is supplied locally by Weiss Woods of Plum Creek in Wisconsin, and you have a morning treat that will stick with you through the longest rides and winter walks. “It’s like getting dessert for breakfast,” Maurer says.
Les Gauffres (Waffles)
L’Etoile du Nord Café
From Belgium, with love. L’Etoile du Nord owner Olivier Vrambout hails from the country that put waffles (gauffres) on the map, and brings his hometown recipes to Bayport using the waffle iron he inherited from his pastry chef grandmother. Though this farm-to-table establishment is still young, having opened in early 2015, the seasonal waffles ($9) quickly made L’Etoile du Nord a destination spot. As the menu changes depending on the ingredients available from local farmers, you’ll have to keep an eye out for the latest and greatest flavors. Past hits include charred peaches with goat cheese (summer) and award-winning poached pears (winter).
Mac & Cheese Pancake
Oasis Café
Recently voted the best breakfast in Stillwater by the Stillwater Gazette, Oasis Café boasts a revamped menu that entices customers of all ages. One favorite is the mac & cheese pancake ($8.35). Owner Craig Beemer says many are hesitant to try it, but they inevitably fall in love at first bite. The chef browns up a batch of homemade noodles, a sprinkling of bacon, and a handful of cheddar cheese, and then cooks the pancake on top. “It’s awesome because you get the sweet and salty flavors,” Beemer says. 806 Main St. S., Stillwater; 651.439.0928; oasiscafemn.com
Irish French Toast
Charlie’s Restaurant/Water Street Inn
At this Irish pub located inside the Water Street Inn, you’ll find homemade Irish toast ($10.95). The dish consists of three slices of sourdough bread dipped in Bailey’s Irish Cream batter and fried golden. Food and beverage director Tim Conners recommends adding the pub’s new strawberry-peach compote ($2) to the dish, and drizzling it all with house-made buttery brown sugar vanilla maple syrup.
Specialty Pancake
Keys Café & Bakery
Pancake aficionados will feel right at home at Keys Café & Bakery, where the basic buttermilk pancake is only the beginning. At Keys, you’ll find a plethora of options. A good place to start is with the specialty pancakes ($5.50/1, $7.75/2, $9.70/3). These fluffy, dinner-plate-sized nine-inch cakes are a big hit, says café manager Mackenzie Barrette. For those who want to add even more flavor, Keys offers such mouthwatering options as banana pecan, banana chocolate chip, caramel apple and apple walnut.
Double-Berry Pancake
The Main Café
Pancakes for lunch? Yes, please! At Main Café, breakfast is served all day. When you get a hankering for something sweet and hearty, come in and let owner Samy Youssef—who spent many years in France learning the art of cooking before opening the café in 1989—flip you a stack of flapjacks. Try the seasonal double-berry pancake, which is stuffed and then topped with juicy blueberries and strawberries ($7.75). (The blueberry-only version is available year-round.) Made fresh with locally sourced ingredients, this berry-licious pancake will have you thinking of summer all year long, even in December.
Fritter French Toast
Joseph’s Family Restaurant
Visitors to the St. Croix Valley almost missed out on the opportunity to enjoy French toast at Joseph’s Family Restaurant in Stillwater. Joe Kohler, restaurant owner for the past 41 years, considered dropping this dish from the menu. “But everyone said it’s the best and not to get rid of it,” Kohler says. He recommends trying the fritter version ($5/2, $7/3 +$2 fritter bread), which boasts sweet swirls of blueberries, raspberries, apples or strawberries. Every part of this customer favorite is made from scratch, from the egg-wash mix to the locally baked bread to the house-made whipped butter.
