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Re: CHAT: French toast

From:Roger Mills <romilly@...>
Date:Saturday, November 1, 2003, 0:02
John Cowan wrote:
> The chief differences are that we soak slices in an egg-milk mixture
rather
> than painting just the outside with egg, that we saute with a touch of > butter rather than bake, and that we typically add cinnamon (and perhaps > nutmeg as well). Most people then coat it (or drown it) with syrup, > but I don't. >
A pleasant alternative to tooth-destroying syrup is a nice (heated) mixture of lemon juice, sugar/honey, melted butter PLUS a spot of brandy or rum to taste. Or orange juice with less/no sugar ditto. In France years ago, my favorite breakfast was crepe confiture with a nice glass Beaujolais. I never did figure out how they got the jam/jelly _inside_ the crepe.