Valentine's Day Breakfast Board
A Valentine’s breakfast board is the best way to treat your loved ones to a waffle brunch board perfect for the holiday! This Valentine’s Day breakfast charcuterie is complete with heart shaped waffles, toppings, fruit and chocolate for a sweet start to the day.
Servings: 4
Equipment
- Large board
- Bowls and utensils
Ingredients
Mini Waffles
- 1 cup all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk , I used unsweetened oat milk
- 1 egg
- 2 Tablespoons vegetable oil , or melted butter
- 1/2 teaspoon vanilla extract
Valentine Breakfast Board
- 2-3 mini croissants
- 4-6 slices Swiss Roll , I used strawberry vanilla
- 4-6 heart shaped sugar cookies , or cookies of choice
- 1 cup cream cheese , softened
- 1/2 cup Nutella , or chocolate spread
- 1/2 cup strawberry jam , or raspberry jam
- 1 cup strawberries , hulled and halved
- 1 cup blueberries
Optional Toppings: Powdered sugar, maple syrup, honey and pecans, heart jellies
Instructions
Make waffles
- Preheat the mini waffle maker.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Add the butter and stir again.
- Pour the batter into the preheated waffle maker and cook according to the manufacturer’s instructions.
Assemble Valentine's Day Breakfast Charucturie
- Place the heart-shaped waffles on a large serving board.
- Arrange the croissants around the waffles. Add the Swiss roll slices and the heart-shaped cookies.
- Add small bowls of cream cheese, Nutella, and red jam to the board.
- Spread berries around the croissants and waffles.
- Dust the waffles and croissants with powdered sugar and drizzle honey over the berries, and cream cheese, if desired.
- Serve immediately to your loved ones.
Notes
Get creative! I love to add candy hearts or other heart shaped candy as well.
I love this mini waffle recipe.