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Bread Galette These bread pancakes, which can be made from leftover stale bread, are easy, economical, and take almost no time to prepare. They can replace bread in a meal, or dumplings in a soup. They can be spread with butter for breakfast or brunch. Cheese makes a delicious flavor variation, and fruit transforms them into a dessert or breakfast pancake (recipe follows this one). Bread sometimes gets moldy, but it is still usable if only partially spoiled. Just cut the moldy part off and the bread will be fine. In recipes like this where bread is mixed with a liquid, the quantity of liquid used should correspond to the dryness of the bread. This is something you have to do by feel. Bread, especially French-style bread, loses its crispness overnight. Kept in a closed plastic bag, it will keep a bit longer, but it will still get soft. To freshen it, wet lightly by passing it under running water, and place it in a 400-degree oven for 10 to 12 minutes. The bread will become crunchy and crispy again. Serve it right away, because it will dry out fairly fast, get hard, and crumble. (Leftover pieces of bread, whether soft or hard, can be used in this recipe.) 8 ounces leftover bread (one type or a mixture of different breads) 1 cup milk (more or less depending on the dryness of the bread) 4 eggs, lightly beaten as for an omelet 1 cup minced green scallions 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt Approximately 1/3 cup oil to cook the pancakes Break the bread into pieces, combine with the milk, and work with your hand until all the milk has been absorbed and the bread is soft. Add the eggs, scallions, pepper, and salt and mix well. Heat about 2 tablespoons of oil in an 8-inch skillet. For each pancake place approximately 3 tablespoonfuls of batter in the hot oil. Spread the mixture with the back of a spoon so that it is about 1/4 to 1/2 inch thick and 3 to 4 inches wide. Make 3 pancakes at a time. Cook on medium to high heat roughly 3 minutes on each side. Transfer to a platter, and serve right away or keep warm in the oven. Fruit Bread Pancake 8 ounces leftover bread 1 cup milk 4 eggs, lightly beaten 2 cups fruit, such as apples or pears, cut into 1/4-inch dice 2 tablespoons sugar 1/3 culp vegetable oil Sour cream and powdered sugar to garnish Follow the directions for Bread Galette, substituting the fruit and sugar for the scallions, salt, and pepper. Serve with cold sour cream and powdered sugar. 12 PANCAKES 6 SERVINGS Return to Top |
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