We’re so excited about Michigan’s bountiful apple crop that we’ve raided our new Michigan Bed and Breakfast Cookbook and posted on our website 10 apple recipes popular at Michigan bed and breakfasts, plus one more.
What a great way to celebrate Michigan apple growers’ rebound from a dismal 2012 crop and to sample for free our 368-page cookbook. (To buy, click on the cookie, left, or here.)
Considering Torch Lake Bed and Breakfast’s proximity to leading Northwest Michigan apple orchards, it’s only natural that the breakfast menu might feature Puffed Apple Pancakes, Grandma’s Famous Apple Torte, or an Apple Filling that’s perfect in crepes. “We always came running when we knew Grandma was making crepes,” says Debra Cannon, innkeeper at Torch Lake, who also is sharing the old family recipe for Hungarian Crepes Suzette (Palacsinta).
What is it about the combination of apples, butter, cinnamon, sugar, flour and eggs that puffs up like magic in a hot oven? This happy chemistry takes place in other Michigan B&B kitchens besides Torch Lake:
- The innkeepers at Chesny’s Keswick Manor, Bay City, let their German Apple Pancake stand for five minutes after removal from the oven and then serve slices with cream fraiche, sour cream or Rebecca sauce.
- With two small alterations, Albion Heritage B&B’s Apple Puff Pancake can be made gluten-free. This recipe includes separate instructions for preparing the dish in a skillet or in individual ramekins.
- At J. Paule’s Fenn Inn, in Fennville, Apple Puff Pancakes, prepared in two 8- or 9-inch pans, are always a “wow,” the innkeepers say.
- Apple Baked French Toast, from Victoria Resort Bed and Breakfast, South Haven, whose innkeepers say guests almost always request the recipe
- Apple-Cinnamon French Toast, by Pentwater Abbey B&B, which uses dark brown sugar and dark corn syrup as a foil for tart Granny Smith apples
- Apple Cinnamon Baked French Toast, which is served with smoked breakfast meats at the State Street Inn, Harbor Beach
- Apple Raisin Pie French Toast, from Park House Inn Saugatuck, whose innkeeper sometimes substitutes dried cherries or cranberries for the raisins
Our guest blogger is Sandy White, innkeeper at Adventure Inn Bed and Breakfast, near Port Huron. When serving dishes from the Michigan B&B Cookbook, she says she always gives credit to the inn whose recipe she stole, but that guests are too busy chowing down to care.