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RecipeNLG
Gathered
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Hold their shape — warm lentil salads, braised with aromatics
Iconic hazelnut-cocoa spread — crepes, baking, filling
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
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Hold their shape — warm lentil salads, braised with aromatics
Iconic hazelnut-cocoa spread — crepes, baking, filling
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
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Choose the size you want for your French Toasts: Cut your bread in half or quarters Make a slit in each piece of bread and fill with a Tablespoon of Nutella; seal the edges as much as possible. (Optionally - add a slice of banana, also) In a bowl, beat the eggs, milk, cinnamon and sugar til frothy. Place each piece of Nutella filled bread into the egg mixture and soak for about 30 seconds on each side. (Drain on a rack over parchment paper for easy clean-up.) In a large skillet: heat the butter on med. til very hot, but be careful not to over brown. Cook each piece of egg soaked bread in the butter (about 2-3 minutes on each side) until browned and crisped. Be sure to cook on the edges also. Remove to your serving plate, sprinkle with powdered sugar and garnish with fruit. Serve immediately.