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Saturday, December 19, 2015

French Christmas Croissants

Ai-eeeee! A Christmas morning brunch recipe I can blog without actually doing any work! And … A Christmas morning brunch recipe you can make without actually doing any work! What could be simpler? Here we go, Dollinks!

French Christmas Croissants:

Croissants, as needed, allowing 2 per person
Eggs, as needed, allowing 1 egg for every 2 or 3 croissants
Splash of milk or light cream
Splash of vanilla, as desired 
Cinnamon-Sugar, as desired (see Note)
Dusting of icing sugar (“powdered” sugar), as desired
Maple syrup, as desired

Preheat spray-greased electric griddle to 350 deg. F. or heat spray-greased large skillet to medium high on stove-top. Slice each Croissant in half, lengthwise. Set aside. Using a whisk, beat eggs with a little milk or cream, vanilla, and Cinnamon-SugarDip each cut end in egg mixture. Up-end onto griddle or skillet just until egg mixture sets, about 45 sec. Plate Croissants, dusting with sieved icing sugar. Serve with maple or other syrup.

Note: To make Cinnamon-Sugarcombine 2 tsp. granulated sugar and 1 tsp. cinnamon, mixing well. If you want to get really fancy, serve these Croissants with bacon, sausages, and fresh fruit. Ooo-la-la! 


Using a fork, whisk together eggs and milk.

Halve Croissant lengthwise. 

Dip cut ends in egg.

Cook on the egg-dipped side as you would French toast.

These Croissants appear to be spooning. Next? Forking.

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