We prefer French toast to pancakes and waffles. The texture and the flavor of good bread, as opposed to the wheatiness of the latter.

For Mother’s Day, we’re making this recipe from DeLallo: Raspberry Mascarpone Stuffed French Toast with Balsamic Glaze.

That’s a mouthful, and so is the three-decker French toast napoleon or sundae.

The triple-decker stuffed French toast is layered with creamy mascarpone and fresh berries, drizzled with a rich balsamic glaze.
 
 
RECIPE: RASPBERRY MASCARPONE STUFFED FRENCH TOAST WITH BALSAMIC GLAZE

Ingredients For 5-6 Servings
 
 
For The Filling

 
For The Creamy Balsamic Glaze

 
For The French Toast

 
Preparation

1. MAKE the filling. Combine the mascarpone, crushed raspberries, honey and sugar in a small mixing bowl. Set aside.

2. MAKE the finishing glaze: Mix mascarpone, half and half, sugar and balsamic vinegar in a small bowl and set aside.

3. MAKE the French Toast: Whisk together eggs, cream, vanilla and cinnamon in a separate bowl. Using a paring knife (we used a large serrated knife), cut a pocket into each thick slice of bread. Start on one side of bread and cut 3/4 of the way through. Evenly distribute the filling between slices, carefully filling bread pockets.

4. MELT a spoonful of butter in a large skillet over medium heat, and coat the pan. Dip the filled slices of bread into the egg mixture and place them in the pan. Cook 2-3 minutes per side, until brown and crisp. Repeat this process with remaining slices.

5. DUST with confectioner’s sugar, drizzled with the balsamic glaze, and serve immediately.
 
 
> THE HISTORY OF FRENCH TOAST <

[1] A French toast napoleon or sundae, a new way to serve stuffed French toast (photo © DeLallo).

[2] Mascarpone and raspberries (photo © Good Eggs).

[3] Confectioner’s sugar, also called 10x and powdered sugar (photo by Katherine Pollak, © The Nibble).

[1] A slice of Humboldt Fog goat cheese and seeded crisps broken into “croutons.” An idea from Lazy Dog Restaurants (photo © Lazy Dog Restaurants).

[2] Salad with shaved Parmigiano-Reggiano cheese (photo © Upland Restaurant | NYC).

There are standalone salads, like Greek salad, that incorporate cheese.

French homes and restaurants have often served the cheese course, served after dinner with salad.

Or is that the after-dinner salad course with cheese?

A plate of green salad is graced on top or the side of the plate with cheese.

The salad plate is served with baguette slices, crisps, crackers crostini, or toasts on the side.

Today, that slice of cheese has evolved to include options on top of the salad, such as:

 
Popular cheeses for salads are:

 
Of course, you can use any cheese that goes with your salad.

Consider it an opportunity to have good cheeses more often.

May 6th is National Crêpes Suzette Day. If you know classic French cuisine, you’ve likely familiar with Crêpes Suzette.

Crêpes Suzette are sweet crêpes made with a sauce of butter, sugar, orange juice, orange zest and an orange liqueur, such as Grand Marnier. You can serve then for breakfast, brunch or dessert.

Crêpe is the French word for pancake, and in France the pancakes/crêpes are light and paper-thin. They can be made from plain or sweetened batter. Savory recipes are almost as popular as sweet ones.

In the U.S., in the fine French restaurants of yore*, the mâitre d’hotel or captain would make them at tableside. They were typically ignited and, thanks to the flame-inducing liqueur, made for a dramatic presentation.
 
Who was Suzette?

There are different stories, but the most popular concerns the Café de Paris in Monte Carlo. The story goes that in 1895, a 14-year-old Henri Charpentier, a young kitchen apprentice who later become chef to John D. Rockefeller, created a dessert for the Prince of Wales (the future King Edward VII, eldest son of Queen Victoria).

The Prince loved the flambéed crêpe with its zesty orange sauce, and at once named the dish after one of his dining companions, a certain Suzette (sourcesource).

Based on their royal association, Crêpes Suzette quickly became a classic French dessert.

The following recipe is a simplified version from Betty CrockerBetty Crocker, that uses Original BisquickBisquick mix.

Below:

> The recipe.

Elsewhere on The Nibble:

> The history of Crêpes Suzette.

> The history of pancakes.

> The different types of pancakes: a photo glossary.

> The different types of orange liqueur.

> The year’s 7 pancake holidays.

> The year’s 116 breakfast holidays.

> The year’s 13 orange and mandarin holidays.
 
 
RECIPE: CRÊPES SUZETTE

Ingredients

 
Preparation

1. BEAT the Bisquick mix, milk and eggs in small bowl with a whisk, until blended. Lightly butter an 8-inch skillet; heat over medium heat until the butter is bubbly. For each crepe…

[1] Crêpes Suzette (photo © Betty Crocker).

[2] Thanks to their advertising, Grand Marnier is the best known orange liqueur. Here are the other main brands (photo © Grand Marnier).

[3] Enjoy them à la mode for dessert, or with whipped cream. Here’s a recipe (photo © A Farm Girl Dabbles).

2. POUR 2 tablespoons of batter into the skillet; immediately rotate the skillet until the batter covers the bottom. Cook until golden brown. Run a wide spatula around the edge to loosen; turn and cook other side until golden brown. Stack the crêpes, placing waxed paper between each; keep covered for warmth.

3. HEAT the butter, the orange peel, the orange juice and the sugar to boiling in 10-inch skillet, stirring occasionally. Reduce the heat and simmer, uncovered for 5 minutes, stirring occasionally.

4. HEAT the liqueur in 1-quart saucepan, but do not boil.

5. FOLD the crepês into fourths (see photo #1). Place them in the skillet, in the hot orange sauce, and turn once. Arrange the crêpes around the edge of the skillet. Pour the warm liqueur into center of skillet and carefully ignite with a long match. After the flame dies, place 2 crêpes on each dessert plate; spoon the warm sauce onto the crêpes, and serve.
 

[4] This version added a garnish of orange marmalade (Photo: Freepik).
 
________________

*Leading orange liqueur brands include Cointreau, Curaçao, Grand Marnier, Gran Gala, and the generic triple sec.
 

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