shaunaleee's Profile

I'm with Babygrace; I make french toast like I make pancakes: with an oiled pan or griddle. A half inch of oil constitutes frying, in my opinion. That said, it does sound delicious! I'm going to try to adapt with less oil and whole milk instead of heavy cream.

I love the idea of making the gravy ahead of time, especially because my brother deep-fries the turkey (no drippings) but I have one question. I've re-read the recipe several times, and it only mentions adding the fat from the pan drippings. Wouldn't we want to add the rest of the drippings too, as that's where the most concentrated flavor would be? Maybe it's assumed that they are added along with the stock?

@aschy: I agree with your point, but I'm curious, do you know that the produce on this list is low in pesticide because they're "low-spray/no-spray crops," or because they don't absorb much of the pesticides (due to protective outer layers, etc)? I assumed it was the latter, but you make it sound like they are grown more responsibly. Thanks.

I'm with joyosity: if this works for aebleskivers, I'll be happy to clear some cabinet space. It's our family Christmas morning tradition, but it's so hard to get the temperature just right, and to get the outside cooked enough to turn but not to burn. This looks like it cooks both sides at once.