French Toast

This is the way my Great-Grandmother would make French Toast for my brother and me as kids. Have never found it like this anywhere else, in any restaurant or cook book! Since it uses a batter that is very much like a crepe, I submit that this recipe has more of a valid claim to being “French” Toast than just dipping bread in a scrambled egg!

Ingredients

5 slices of bread

½ cup all purpose flour

½ teaspoon salt

2 Eggs

½ Cup milk

1 teaspoon Vanilla

Directions

Heat 3-4 tablespoons oil in skillet over medium high heat.

Mix the flour and salt, then add eggs, vanilla, and milk. Whisk together just until no big lumps.

Dip first piece in batter then fry in skillet. Turn when patches of golden brown show.

Do this first one by itself!. I was amazed to find that most chefs agree the first one usually does not come out right, so it is disposable!

This recipe will make four slices. And just maybe enough to try as a crepe.

Serve buttered with syrup! My Great-Grandmother always made hers from dark brown sugar!

If your Master doesn’t care for syrup, try this adjustment to the batter: add 2 tablespoons sugar and a teaspoon of Cinnamon. 

Since my Great-grandmother never wrote a recipe down or measured things this took awhile to reverse engineer for you here. Feel free to come up with a freakish fetish name for this one and comment it back!

Grateful to be Master's property:

socialslave