Breakfast at the Star is always good!
Breakfast is either made-to-order or served as a buffet. Sylvia usually puts out a sweet dish, a savory dish and fresh fruit, orange juice, bagels and more. Of course, we serve hot coffee!
Breakfast is served between 7:30 and 9:00 during the week. On weekends, holidays and a few other days of the year we serve between 8:30 and 10:00.
We try to accommodate special needs. Please contact us if you have a special request.
Blueberry Crepes with Vanilla Cream Syrup
3 Tablespoons Melted Butter
1 Cup Whole Milk or Buttermilk
1 teaspoons Vanilla
1 Cup Flour
1/3 Cup Powdered Sugar
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
Mix together liquid ingredients in one bowl, and dry ingredients in a separate bowl. Combine the two, and mix until a smooth batter is achieved. It’s best to let the batter sit overnight in the refrigerator, but not mandatory.
To make crepes, pour about 3 tablespoons of batter into a small skillet over medium heat. Cook on one side, and then flip to cook the other side.
12 Oz. Cream Cheese, Softened
1 Cup Powdered Sugar
1/4 Cup Heavy Cream
1 Cup Fresh or Frozen Blueberries
Mix Cream Cheese, Sugar and Cream together until smooth. Fold in blueberries.
Vanilla Cream Syrup
1/2 Cup Granulated Sugar
1/2 Cup Karo Syrup
1/2 Cup Heavy Cream
1 Tablespoon Vanilla
Combine sugar, syrup and vanilla in a pot over medium heat. Cook for two minutes, then turn off heat and add cream.
Divide filling among the crepes. Serve with Vanilla Cream Syrup. Garnish with whipped cream and mint leaves.
Gingerbread Pancakes with Caramelized Pecans
This recipe is from Patricia Cole Smith at the Omelettry West [now the Magnolia Cafe], which is separate from the Omelettry on Burnet Road (both here in Austin, TX) and serves a different version. This must be good, the recipe was requested by Gourmet Magazine, and Texas Monthly calls them the best pancakes in Texas.
Cream eggs and brown sugar together Add buttermilk, water, and coffee and mix well. In separate container, sift together dry ingredients. Combine first and second mixture and add melted butter.
This makes about 3 1/2 cups batter or 8-10 pancakes. Cook on griddle as you would any other pancake, serve with maple syrup, and caramelized pecans (recipe follows).
In a saucepan over medium heat, mix 1 cup pecan pieces with 1 cup granulated sugar. Stir together until the sugar had completely melted.
*Star of Texas note: This is by far the thickest pancake batter I have ever worked with. I found that after cooking for about 30-45 seconds on the first side, it is best to flip the pancake, and use the spatula to press down and flatten. After cooking the second side, you may then need to re-flip and cook a bit longer on the first side.