French Pancakes with Mulberries
by Tia Thompson
Cheap and easy French pancakes w/mulberries, fried eggs, potatoes, and cheese croissants.
1 package of inexpensive Croissant Dough
3 TBSP Cheese (I used Mozzarella this time, but Asiago is also yum)
1 TBSP Cinnamon
1/2 cup Milk or Cream
1 TBSP Butter
1-2 medium sized Potatoes, sliced thinly length-wise
1 tsp Salt & Pepper
2 tsp Oregano
2 TBSP chopped Green Onions
Several large, juicy Mulberries
1 sprig of Mint
Preheat oven to 350° F.
Split Croissant Dough in half. Make one other half into Croissants as directed. I place Cheese in the center, but you can use anything.
Roll each triangle of the other half of the dough into balls and knead flat.
Place the half that are Croissants in the oven and bake as directed on the packaging. Keep warm until ready to serve.
Wisk together Cinnamon, 1 Egg, and Milk. (Add sugar or sweetener too if you want.)
Heat Butter in a skillet over MEDIUM heat.
Dip each flattened dough ball into Egg, Milk, Cinnamon mixture and cook until golden brown as you would pancakes. Plate when done.
Season Potatoes with Salt & Pepper and add to the pan and cook until golden brown. (I top mine with Sriracha).
Fry 2 Eggs in the same pan with chopped Oregano and Green Onions. (You can use a stainless steel circular pan form to make the eggs the same size as the pancakes.)
Plate the pancakes, potatoes, and eggs. Top the pancakes with Mulberries and garnish with Mint.