Saturday, June 12, 2010

Fruited Crepes and French Toast

After a 25 mile bike trip with neighbors, Chris and Renee, we deserved some nourishment so we stopped at First Watch in north Phoenix.

Fruit (banana, honeydew, strawberries, cantalope) filled crepes with strawberry yogurt and granola at First Watch in north Phoenix is worth the indulgence. I substituted whole wheat toast for the homemade muffin so I wouldn't feel so guilty.

Chris' order for French Toast was beautifully presented. Love the kiwi on top for color.

Camelback Inn has a wonderful recipe page 66 of Tastes & Treasures.

Crunchy French Toast with Maple Syrup

1/2 vanilla bean, or 1 1/2 teaspoon vanilla extract
3 eggs
3/4 cup milk
1 teaspoon ground cinnamon
6 (1-inch) slices white bread
2 to 3 cups cornflakes, crushed
6 tablespoons butter
Confectioners' suar
6 ounces (or more) maple syrup
Split the vanilla bean into halves and scrape the seeds into a medium bowl. Whisk in the eggs, milk and cinnamon. Add the bread and let soak for 1 minute per side. Press each piece of soaked bread into the cornflakes to coat. You make make ahead 1 day in advance up to this point. Wrap in plastic wrap and chill in the refrigerator.
Heat the butter in a skillet over medium heat until the foam subsides. Add the coated bread and cook on each side until brown. Cut each piece into halves and arrange on serving plates. Sprinkle with confectioners' sugar and drizzle with the maple syrup. Serve immediately.
Serves 6
Note: Remember to top with fresh seasonal fruit for added impact.