Austin Folk House Bed and Breakfast Hotel
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The Star of Texas Inn - our sister property
Stuffed french toast

Stuffed french toast with raspberries is a popular sweet dish.

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.


  • 6 TBL butter, and additional 3 TBL butter
  • 3 Corn tortillas, cut into small pieces
  • ˝ Cup fresh, frozen or canned corn
  • ˝ Cup minced purple onion
  • 2 Ripe Roma tomatoes
  • 2/3 cup Fresh cilantro
  • 1 fresh Serrano or Jalapeno pepper, minced
  • 9 Eggs
  • 1 tsp Garlic Salt
  • 1 tsp Cumin
  • 1 tsp fresh ground black pepper
  • 2/3 Cup shredded Cheddar or Monterrey Jack cheese
  • 6 oz. Quick melt cheese (like Velveeta)
  • Extra fresh cilantro

Melt the butter over medium heat in a sauté pan. Add the tortillas, corn, onion, and serrano. Sauté for a minute or two, and then add tomato and cilantro. Cook for another minute.

In the meantime whip eggs, and add spices and cheese. Turn heat up to medium high and add additional butter. After butter has melted, add eggs to mixture. Stir frequently. Don’t overcook the eggs; they will look slightly undercooked when they are done. Put in a serving dish, and top with chopped cilantro. Serve with fresh, hot flour tortillas.

A hot plate of migas
Gingerbread Pancakes with Carmelized Pecans
Gingerbread Pancakes with Carmelized Pecans
Gingerbread Pancakes with Carmelized Pecans
Gingerbread Pancakes with Carmelized Pecans
Gingerbread Pancakes with Carmelized 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.

  • 3 eggs
  • 1/4 cup brown sugar
  • 1/2 cup buttermilk
  • 1/2 cup water or milk
  • 1/4 cup brewed coffee
  • 2.5 cup unbleached flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp ground cloves
  • 1 Tbsp cinnamon
  • 1 Tbsp ginger
  • 1 Tbsp nutmeg
  • 4 Tbsp melted butter or margarine

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 carmelized pecans (recipe follows).

Carmelized Pecans

In a saucepan over medium heat, mix 1 cup pecan pieces with 1 cup granulated suger. Stir together until the sugar had completely melted.

*Austin Folk House 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 reflip and cook a bit longer on the first side.

Blueberry Crepes with Vanilla Cream Syrup


  3 Tablespoons Melted Butter
2 eggs
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.

  Blueberry Filling

  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.

  Bon Appetit!
Blueberry Crepe up close
Blueberry Crepe
Blueberry Crepe
Egg Blossoms Egg Blossoms

9 Eggs
1 sheet of puff pastry, thawed. (found in frozen section)
1 cup grated Swiss Cheese
Fresh ground black pepper

Preheat oven to 350 degrees Farenheit. Cut puff pastry into nine equal squares. Place each square evenly into a well-greased muffin tin. Divide up cheese among the nine tins. Sprinkle a little pepper and salt on top of cheese. Crack open an egg into each square. Bake 45 minutes, or until egg is cooked.

Breakfast at the Folk House is heavenly!
Here is a list of things that we serve:
  • Raspberry pancakes
  • Big waffles
  • Migas (extra jalapenos on request) - a must have for those who like spicy food.
  • Green chile casserole
  • Various quiches
The dining room
The buffet is always great!
The buffet at the Austin Folk House is always hot and delicious. Pictured, from right to left: Raspberry waffles, banana enchiladas (right below), homemade biscotti, quiche, bacon, egg blossoms, a ton of fresh fruit, and various breads.
Banana enchiladas (ok, crepes, but they look like enchiladas to me - I am from Texas :^)
Also appearing are cantelope, strawberry, kiwi, and my favorite: crispy bacon!
Banana Enchiladas for breakfast!

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