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4 eggs ½ cup of 2% milk ½ teaspoon vanilla extract (if happen to have fresh vanilla bean, use half a pod in this recipe) Pinch of salt 2 tablespoons butter 20 slices of baguette, sliced ½ inch thick or 8-12 slices of country bread.
Beat the eggs together in a large bowl with a whisk. Add the milk and the vanilla extract. Mix again (toddlers love mixing!). Set aside.
Heat a non-stick pan on medium low. Add a pat of butter to fully coat pan. Add battered slices of bread several at a time. Allow to become golden brown (about a minute) then flip and brown on the reverse side.
Remove cooked slices of bread from pan and set aside on a cookie sheet. (I suggest placing the cookie sheet in the oven on the lowest possible heat to keep warm).
Continue this process until all the bread and batter are used up, adding a fresh pat of butter in the pan between each batch of battered bread. Careful to never let the pan get too hot – you don’t want the butter to burn.
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