This post starts with a happy accident.
I love to make french toast in the mornings for kiddo. It's easy, no measuring....eggs, a little milk, sprinkle of sugar, dash of vanilla....whisk it all up...bread, pan, BAM!...french toast.
Well, a few weeks ago, I whisked up the eggs, milk, etc. and realized....I was OUT.OF. BREAD.
What's a girl to do? In Texas, you might run out of bread, but you always have tortillas. So, "frenched" tortillas were born and they are now a staple in our house.
Let me tell you how to make them. Prepare....you are about to achieve domestic goddess status in 5 minutes.
OK....I like the start with these "ready-to-cook" tortillas. But, these may be just a Texas thing. (They're in the refrigerated section at HEB, y'all.) So, start with flour tortillas. (If they are the ready-to-cook kind, cook them.)
Whisk up 2 eggs, about 1/2 cup milk, a TBSP or so of sugar (or cinnamon-sugar), and a dash of vanilla. (Eyeball it.)
Heat up a pan and add a pat of butter.....I like salted, but whatever you have.
Dip both sides of the tortilla in the egg mixture; let the excess drip off. Cook briefly in the pan; flip and cook the other side (but you knew that).
Once cooked, add a spoonful (1-2 TBSP) of Nutella down the middle of each tortilla. Roll.
{Don't you want to dive right in?}
Dust with powdered sugar. If you're feeling fancy (and you probably are), heat up a bit of Nutella in the microwave. Drizzle over the tortillas.
SOMEDAY, when kiddo goes off to college, he will come home for *THESE*.
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cookbook. I am IN.LOVE. with these muffins (I would happily eat all 12 in one sitting). Even though they are listed in the breakfast section of the cookbook, they are wonderful with a cup of butternut squash soup or a bowl chili.
by Kim Boyce. Kim (a former pastry chef at Spago and Campanile) has taken all of the mystery away from those exotic bags of flour in the grocery store. 
