French Toast Crostini With Honey Creme Fraiche Food

GERMAN APPLE PANCAKE WITH CREME FRAICHE

Steps:

• Preheat broiler.
• For the batter: in a blender or food processor, combine the eggs, vanilla, and 3/4 cup sugar. Blend for about 15 seconds, until combined. Add the flour and baking powder and mix for 60 seconds more, or until very smooth. Set the batter aside.
• Heat a 12-inch nonstick skillet over medium heat and melt the butter. Add the apples and cook until softened, about 4 to 5 minutes. Add the cinnamon and remaining 1 1/2 tablespoons sugar, sprinkling them evenly over the apples, and cook, stirring, until the apples are glazed and slightly translucent at the edges, about 2 minutes.
• Distribute the apples evenly in the skillet and pour the batter over them. (Chef's Note: You may also make 4 individual pancakes, using a smaller pan. Just use 1/4 of the apples and 1/4 of the batter for each.) Cook until the bottom seems quite firm, about 8 minutes. Transfer the pan to the broiler and, while watching carefully, cook until the pancake is firm throughout and golden on top.
• Cut the pancake into 4 wedges and transfer them, apple side up, to serving plates. Sprinkle with the confectioners' sugar, place a dollop of crème fraiche on top, and garnish with the strawberries.

HOMEMADE CREME FRAICHE

Steps:

• In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

FRENCH TOAST WITH SALTED CARAMEL AND CREME FRAICHE

Steps:

• To make the caramel: Using a food processor, pulverize the granulated sugar into fine powder or dust. In a pot, heat the water over medium heat. As the water begins to slowly heat, carefully pour the pulverized sugar into the center of the pot, creating a mound. Do not touch or mix the sugar into the water, let it dissolve on its own. Once the sugar-water begins to boil, keep a close eye on it: in a few minutes the water will boil away and then the sugar will begin to boil. Watch closely, the second the molten sugar begins to turn a light brown or caramel color, take it off the heat and add the whipping cream and butter. Cook's Note: Careful, it will spatter. Whisk the mixture until smooth. Add a big pinch of fleur de sel and whisk to incorporate.
• To make the French toast: In a big bowl, combine the eggs, milk, vanilla bean, sugar, and sea salt. Beat these ingredients together. In a frying pan, heat the unsalted butter over medium heat. Dip the bread slices in the egg mixture, turning the bread to coat evenly. Allow the excess egg mixture to drip back into the bowl and add the bread to the hot butter. Fry the bread for about 1 minute per side, or until golden. Turn the heat down to medium low and cook for 1 to 2 minutes on each side. Repeat as necessary.
• Serve the French toast in stacks slathered with caramel and topped with a dollop of creme fraiche.

FRENCH TOAST CROSTINI W/HONEY CREME FRAICHE

Steps:

• Preheat oven to 200 degrees.
• In a medium bowl, whisk together eggs, cream, vanilla, salt and cinnamon.
• In a large skillet on medium heat, melt half of the butter.
• Dip (do not soak) each side of the bread in the egg mixture and gently shake off excess. In batches over medium-high heat, adding more butter as needed, cook bread until golden brown on both sides.
• Remove and keep warm in the oven.
• To serve, top each slice with a dollop of Honey Crème Fraîche, a drizzle of honey and a sprinkle of almonds.
• Honey Crème Fraîche: In a medium bowl, whisk all together.