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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare a pan on the stove with about a 1/4 inch layer of the oil on medium heat. | 2. Mix all dry ingredients in a large bowl. | 3. Add eggs and milk and mix well, consistency should be a very thin pancake or crepe batter. | 4. Cut toast in half diagonally to form triangles. | 5. Dip pieces of toast and allow to soak for about ten seconds. This is very important! | 6. SLOWLY lower into oil to avoid splashing. When edges turn golden brown, turn over with a slotted spatula and finish cooking. Remove to a plate or platter. Add more oil as needed. | 7. You can hold these in a warm oven to serve all at once or serve as they finish. Dust with the powdered sugar and serve with syrup and butter or your favorite fruit topping or compote. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
texas toast bread	1	loaf		-	-	-	-
buttermilk pancake mix	2	cups		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
cinnamon	2	teaspoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
oil				-	-	-	-
sugar			powdered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.