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Lebanese Bread / Crêpe / Scone French Toast

The complete breakfast anywhere.
Also try to replace the bread with a circular crêpe, the pre-made “French” ones like you made in the fresh aisle of your supermarket.
Lebanese Bread / Crêpe / Scone French Toast

Time needed preparation 10 min, cooking time 8 min.

The French toast, we already know it.  But the Lebanese bread version, or the crêpe version, or even the scone variant of it, is even better because it’s more soufflé.   It’s already more fun, and it’s childsplay to make!
An easy and complete breakfast when you have about 35mins, eating and cleaning up included.

Ingredients (per person)

    Lebanese Bread / Crêpe / Scone French Toast
  • 1 lebanese bread, or 1 large wrap, or 1 scone, sliced in two
  • 3 eggs
  • 2 tablespoon caster sugar
  • 1 tablespoon corn flour, or tapioca flour
  • half a cup of milk (optional)
  • half a capful of rum (or flavoured rum) (optional)
  • 1 teaspoon orange blossom water (optional)
  • apple purée or rhubarb purée (optional)
  • vanilla extract (if you don’t have flavoured rum)
  • a pinch of baking powder
  • a pinch of salt

Concept

It’s about preparing a quite runny (adding milk helps) sweet and flavoured omelette, pour it in a Tefal pan and immediately cover it with a lebanese bread, or wrap of the same diametre as the pan, or pour it over half a scone in a terracotta (this much can make two pots).

Preparation

Preheat on high temperature a Teflon or non-stick frying pan, with a diameter the same or similar to the bread, lightly greased (or buttered).  
Prepare an omelette with all the ingredients.  You will find it easier to start your omelette by mixing the sugar, sour cream, and corn/ tapioca flour, then add the first egg, and mix, until consistent, then add the oremaining two eggs.  Finally, add the salt and flavourings.  
Do not add the corn flour or tapioca flour to the eggs without the first egg having been combined well.

Pour the omelette batter in the hot pan, and immediately place the bread on top so that the omelette is 90% covered . . .   Cover with a lid.  This is the trick to inflate or “soufflé” the omelette: omelette covered and cooked at a high temperature swells and becomes fluffy.

Once the omelette is cooked under the bread (it comes off the pan easily, but sticks to the bread), flip the whole thing, lay out a square of dark chocolate in the center, optionally add rhubarb puree as well, fold it in half, then let the bread toast on each side for about one to two minutes.  Serve folded in half with smile . . .

Serve immediately with fresh diced or pureed fruit (applesauce, for example)

Works great flambéd with rum (inside) and then sprinkled with sugar (still inside).

Tested for you this morning in Brisbane, and validated . . . Yum!
Lebanese Bread / Crêpe / Scone French Toast
  • As you add the corn flour, try adding two tablespoons of almond meal.
  • Towards the end of cooking, when you fold the omelette in two, insert a square of dark chocolate in the middle.
  • At serving time, spread a thin layer of peanut butter followed by a thin layer of your favourite jam.  Try cherry jam if you can’t make up your mind.
  • (1221 views)
    created 28 May 2009
    revised 16 February 2019 by M. Fabien Haddadi M Sc. Fab
    Tropicalm