A crunchy version of a sweet breakfast treat!
3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon salt
Butter
Cinnamon
Nutmeg
8 slices French bread, 1 inch thick
3 cups Corn Flake cereal, crushed
Beat eggs, milk, sugar, vanilla, salt, cinnamon and nutmeg with a wire wisk in a wide, shallow bowl.
Place corn flakes in a separate wide, shallow bowl.
Heat griddle or skillet over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right). Grease griddle with butter.
Dip each slice of bread into the egg mixture first and then in the corn flakes, coating each side. Place on griddle and cook about 4 minutes on each side or until golden brown.
Serve sprinkled with powdered sugar and syrup, if desired.
Showing posts with label french. Show all posts
Showing posts with label french. Show all posts
Friday, June 18, 2010
Thursday, April 9, 2009
Crepes
Here is the recipe we used for the crepes at the "My Sister's Keeper" book club meeting. We filled with different combinations of Nutella, berries, bananas, whipped cream, lemon juice, and powdered sugar...yum!
1 1/2 cups all-purose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter (melted)
1/2 teaspoon vanilla
2 large eggs
1. Mix flour, sugar, baking powder & salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth.
2. Lightly butter 6 to 8-inch skillet. Heat over medium heat until bubbly.
3. For each crepe, pour scant 1/4 cup batter into skillet. Immediately rotate skillet until thin film covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown.
4. Stack crepes, placing waxed paper between each; keep covered. If desired, spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly over each warm crepe; roll up. (Be sure to fill crepes so the more attractive side is on the outside.) Sprinkle with powdered sugar if desired.
Timesaving Tip - Prepare a double recipe of crepes, wrap airtight and freeze up to two months so they are ready when you want them.
1 1/2 cups all-purose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter (melted)
1/2 teaspoon vanilla
2 large eggs
1. Mix flour, sugar, baking powder & salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth.
2. Lightly butter 6 to 8-inch skillet. Heat over medium heat until bubbly.
3. For each crepe, pour scant 1/4 cup batter into skillet. Immediately rotate skillet until thin film covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown.
4. Stack crepes, placing waxed paper between each; keep covered. If desired, spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly over each warm crepe; roll up. (Be sure to fill crepes so the more attractive side is on the outside.) Sprinkle with powdered sugar if desired.
Timesaving Tip - Prepare a double recipe of crepes, wrap airtight and freeze up to two months so they are ready when you want them.
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