Combine croissants and crepe batter for a double French treat.

Lately I’ve been thinking of France. I was lucky enough to be in Paris several times during Spring 2009. It holds a special place in my heart, since it’s where my partner and I got engaged, before a cheering crowd at Sacre Coeur. It’s also where I discovered Sainte-Maure de Touraine cheese, which notably holds a distant second to the engagement in my memory.

As such, sometimes when I’m feeling especially sentimental, or when my partner is looking especially peckish, I like to make French-inspired foods. Don’t misunderstand — it’s not always French foods, but ones that remind me of the best parts of France. This recipe is a french toast, using croissants for your bread base, and comes together in less than 20 minutes.

The toast’s texture is a perfect balance of crispy and soft. Because of the laminated croissant dough and the smooth crepe-like batter, the toast features several distinct buttery notes. Which of course, everyone knows, taste the way sunshine looks on Paris facades after a long winter.

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Double French Toast
Serves 2

Note: It’s best if your croissants are slightly stale. If they’re not, you should bake the croissants at low heat (200 degrees or warm) as directed below.

Ingredients:
2 large croissants or 3 mini-croissants, sliced horizontally into halves
3 tablespoons unsalted butter
1/2 cup milk
1 large egg, beaten
1 tablespoon sugar
1 teaspoon vanilla extract (substitute cognac if you’re really saucy)
1/2 teaspoon ground cinnamon
1/8 teaspoon table salt
1/4 cup all-purpose flour

Instructions:
1. Slice the croissants horizontally into halves. If they aren’t stale, then bake the croissants at low heat (200 degrees or warm function) to dry them out. Let the top get slightly crisp, but don’t let them brown.
2. While the bread is in the oven, melt 1 tablespoon of the butter and whisk it together with the milk, egg, sugar, vanilla/cognac, cinnamon, and salt in a medium bowl. Slowly whisk in the flour until smooth.
3. Pour the batter into a shallow dish large enough to hold two pieces of croissant. Transfer 2 halves from the oven into the batter and soak both sides, about 45-60 seconds per side.
4. Meanwhile, melt 1 more tablespoon of the butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan.
5. Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay in the hot skillet.
6. Cook until golden brown on both sides, about 2 1/2 minutes per side.
7. If not serving immediately, transfer the French toast to the wire rack and keep warm in the oven. Repeat with the remaining butter, croissants, and batter.
8. Serve warm with your favorite toppings.