Servings: 4 Prep: 10 mins Cook: 30 mins Total: 40 mins
This is probably the closest to flat out plagiarism as I’ve come. However, I HAVE changed enough of the steps and ingredients, so that I may protect the (not-so) innocent (me!).
I’m a big fan of Chowstalker.com. They do an excellent job of attracting recipe developers within the paleo/primal/low-carb world and then sharing their collective recipes via a very simple image display. In addition to their main page, they also share recipes via their Facebook page. One day, I was lurking on their page and noticed a post about “Paleo-friendly English muffin in a hurry”. It seemed interesting, so I read about it. At its core, it’s a one-minute-muffin, made with coconut flour and shaped a little more like an English muffin, rather than a … hmmm … puffy American one? (People of England … what do you call Muffins, over there?)
Then, I read the comments on the Facebook page. Someone named Sve Ta suggest that “you can do french toust, too”. Immediately, I knew I wanted that!
So, this whole recipe came about because Chowstalker shared this paleo English Muffin recipe and someone else commented that French Toast could be a way to go.
(just so I don’t feel like I’ve TOTALLY stolen this, note that I have made French-Toast like goodies with OMM’s before)
This one, however, somehow took it to a new level. This may very well be the best thing to come out of my kitchen in a good long while (and some decent stuff comes out of there, too!)
Baking Note: It makes some sense to simply grease a 12-cup muffin pan and bake these for about 12 minutes at 400 F. Then, pop them out of their cups and slice them in half, so they can cool and will absorb the egg mixture more quickly and fry more evenly. Will result in 24 discs, instead of 12.
Photo Note: Topped with powdered Swerve, butter and sugar-free pancake syrup!
OMM French Toast
Print RateIngredients
- 1/4 cup coconut flour
- 1 tbsp 'Swerve' or other sugar replacement
- 2 tsp baking powder
- 1 large dash salt
- 8 large whole eggs divided
- 3/4 cup almond milk unsweetened, divided
- 1 tsp vanilla extract
- 1/4 cup butter melted
- 1/2 cup cream heavy whipping
- 1/4 cup fresh whole butter
Instructions
- Mix together your coconut flour, sugar equivalent (If it's powdered. If it's a liquid, add with the liquids), baking powder and a dash of salt.
- In a separate bowl, whisk together 4 of the eight eggs. Add only 1/4 cup of the almond milk and your vanilla. Whisk.
- Add your dry ingredients to your wet ingredients and whisk, while pouring in your melted butter.
- Grease 12 microwaveable safe containers, which are fairly wide. I used 8 oz ramekins, but you could also use flat bottomed soup bowls, wide coffee mugs, etc. You could even use tall coffee cups and simply cut your muffins in half.
- Microwave your muffins. For each muffin, add a minute to the microwave. I did 2 batches of 6, with 6 minutes on the timer for each batch. Total: 12 minutes.
- While your muffins are nuking, in a large and wide mixing bowl, whisk together your remaining 4 eggs, 1/2 cup of almond milk and 1/2 cup of heavy cream.
- As your muffins come out of the nuker, pop them out of their containers and let them cool for about 1 minute, just long enough to keep them from cooking the egg mixture. When they are cool enough, add them to the egg mixture and allow to sit for a few minutes; flipping them occasionally. They are somewhat fragile, but not too bad. You can fairly easily grab and flip them around. They will absorb the egg mixture.
- When they have absorbed some of the egg mixture, heat a large skillet, sauté pan or flat-top griddle over medium-low heat. Add some of your fresh butter and melt it. Everyone has their own method for doing this. So, I'm just going to say ... Fry like fry your muffins like French toast. Keep warm in the oven until they are all ready.
- Serve!
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* Learn More: More about this recipe and nutrition …
Luv, luv your low-carb recipes, your pics, and your enthusiasim!!! What flour can I use to replace coconut (maybe almond?) to lower carb count? Also, do ya’ think I could use the Land O Lakes low/zero carb whipped cream in a can as a sub?
Thanks sooo much for keeping us inspired about low-carb!!!
Hiya Jo! Thanks for the kind words! 🙂 If you wanted to drop the carbs even further, you could substitute the 1/4 cup of coconut flour with 1 full cup of ground flax meal. That would cut your total net carbs down to about 3, per generous serving. The rest of the recipe can stay "as is". Regarding the whipped cream in a can, I’ve never used it and can’t really comment. Where were you planning to substitute it? I don’t use whipped cream in this recipe. I DO use whippING cream, which is just a high fat cream. If you used a sweetened frothy cream, in place of an unsweetened liquid, I think the results would be … "sweetly interesting". Somehow, I feel like we’re missing one another on this particular ingredient, though. Let me know a little more about what you had in mind and I’ll try and clarify. Thanks!
I woke up on Mother’s day and decided to make myself a special breakfast! This was perfect and much easier than I thought it would be! I baked the muffins and the texture was so close to regular muffins. My husband even loved them! This is definitely a repeater!!
Hi Dee! Happy Mother’s Day (a bit late, but … Happy Mother’s Day, nonetheless!) Yep, these are great. I really wish I could take full credit for them, but … alas … I cannot. Oh well, I’m just glad people are getting some mileage of them. They are quick and tasty. No too bad, at all! Thanks for checking in! 🙂
What would be the time and temperature directions if I am doing this is in the oven instead of microwave?
Hi Kamola, from the notes above: It makes some sense to simply grease a 12-cup muffin pan and bake these for about 12 minutes at 400 F. Then, pop them out of their cups and slice them in half, so they can cool and will absorb the egg mixture more quickly and fry more evenly. Will result in 24 discs, instead of 12. I hope this helps! 🙂
Ok These are AWESOME!!! I baked mine in a ‘whoopee pan’. I also saw a mini pie pan (for 6) that I might go get and try.. they make a bigger circle than the muffin tins. The second time around I made a little change 🙂 I used 2 tablespoons of Coconut flour and 2 tablespoons of Lupin flour. I cut the egg down to 3 for the mix! I’ve been experimenting with Lupin flour lately… lowers the carb counts a little. I think I like them even more! Great recipe.. I’m going to make some more today and freeze them.. then I can just take them out and make the french toast!
Faye, great thinking! That’s how I would do it, too. I’d make them in advance, so that they’re around and ready, for when I want to make my French Toast. I REALLY need to look into the Lupin Flour. I’ve never used it, but have read really good things about it. Note to self: Get some and play! Thanks for the thoughts, Faye!
Hi! Trying once again to do low carb – you are a great resource! I live in England, I’m American but have been here for over 20 years. You asked what do we call ‘English Muffins’ here? Muffins! And what about American style muffins? Well, used to be "American style muffins" but now that they are so common it’s just ‘chocolate muffins’, ‘blueberry muffins’ etc….
Hi Kim! Welcome! Please let me know if you have any questions. I’m here to help! 🙂 Regarding the muffin chat … It just sounds like a whole lot of muffins! It sounds like … if you walk into a diner and ask for a "Muffin" you’ll get what I would call an "English" muffin, but that any "Muffin" preceded with a flavor will you yield you the sweet bulbous muffin with the puffy muffin top! Thanks for muffin! 😉
My husband loves french toast and has been missing it since we’ve been on our low carb diet. I decided to try this today. I only had unsweetened coconut milk, so I substituted it instead and it was quite good. We used sugar free syrup and sprinkled some cinnamon combined with splenda on top and it was fabulous! Thanks for the recipe and helping us continue to be healthy! I’ve lost 64 lbs in 6 months and he has lost 30! No turning back!
That’s FANTASTIC, LISA!!! 10 lbs. a month is a fantastic rate! KEEP IT UP!!!! With little things like this French Toast recipe … why would you ever want to eat any other way?!
Hi DJ,
I’m cooking for one and don’t want to eat the entire batch of french toast. I want to freeze it and I have a question. Would you make the recipe start to finish and then freeze? or would you make the disc and take what you want from the freezer to dip in batter and then fry. If you make it from start to finish, how would you heat them up? The ingredients are expensive so I don’t want anything to go to waste. Thank you
Hi Robin, Actually, what I would do is just make small batches. It’s so quick to throw together one … for one (just divide the ingredient lists by 4). However, sometimes it’s good to do things in bulk. Saves time, over a longer span of time. In that case, I’d make the initial "pucks", without the egg bath. I’d freeze those. The night before I wanted one, I’d take one out of the freezer and place it in the fridge. The next morning, I’d take the defrosted puck and dip it in egg wash and then fry it in butter! That’s about how I’d handle it. I hope this helps!
Hi DJ! Loving your site (first of all) and I really want to try these muffins. However, I have never been crazy about the flavor of coconut, so therefore have never used coconut flour before. Does it add a noticeable coconut flavor to the muffins? I do have blanched almond flour- could it be substituted instead? And if so, what other adjustments would I need to make to the recipe? Thanks!
Hi Amy, I never really know how to answer those kinds of questions. I don’t think it’s strongly coconut flavor, once it’s all fried, topped with butter and maple syrup, but … it’s definitely somewhat noticeable as a unique taste. If you’re horribly offended by the taste of coconut, you might want to skip it. However, if you’re indifferent towards it, you might find a way in which you love it! I might suggest looking at the base for my cinnamon roll OMM, which doesn’t use coconut flour. Use that as a base and dip it into an egg batter, then fry. That’d be sure to taste good and have no coconut flavor. All this said … I’d say … give coconut flour a try in a blend and … I think you’ll love it! (or not … I never know … ) Thanks for the kind words! 🙂
Thanks for the quick response, DJ! I’m heading to the store in the morning so I’ll pick up the smallest bag of coconut flour I can find and give the recipe a try as written- see if I can detect the coconut taste. I used to pride myself on being able to pick out the tiniest shred of coconut flavor in anything, even when others said they couldn’t taste anything, lol. You’re right- maybe with all the other flavors, it won’t be that bothersome to me and if it is, then I’ll follow your suggestion for using the cinnamon muffin base (sounds like a winning idea!) I’m kinda new to the low-carbing thing, so haven’t had much experience yet with all the different types of flours. Thanks again for the advice!
OMG! You still use a microwave for cooking. And one of your readers uses Splenda ? I think you and your readers should do a little more research about healthy eating. There are several sites to choose from: mercola.com, marks daily apple, Weston A Price., Paul Chek.
Hi Unknown. I don’t disagree with you, but there are issues surrounding this website that run in an equally deep, but different direction. Some people aren’t able to make immediate dramatic changes to their diet and cooking skills. In fact, most people are unable to turn on a dime, in such a manner. My focus is more on limiting sugars and starches, with a secondary focus on limiting highly processed foods. My hope is that as people correct certain aspects of their life … that their health will improve and they will naturally begin looking into the issues you’re discussing, but … this isn’t where I’m chosing to start the process. I understand completely why people use Splenda and Microwaves. I would NEVER want to scold someone for that (in large part, because people being scolded stop listening). In any event, there are thousands of other excellent blogs that do this. This simply isn’t my focus. I appreciate your concern. In the future, please list your name and engage me in a chat, rather than appearing without a name/face and with such scorn. I welcome your opinion, but would prefer a calmer dialogue. Thank you for understanding! 🙂
I have watched a close relative have many health issues due to processed foods and chemically produced ingredients. I just want others to be aware and informed about the choices they make regarding foods and how it can affect ones health.
Hi Unknown, I promise you … I COMPLETELY get it. I, myself, became bloated and sick because I didn’t understand how foods affected my body. I literally felt I was counting the days to my end. I don’t know the situation with your sister, uncle, parent, friend, what-have-you, but I can tell you that … in my case, anyway (and I doubt I’m alone in this … and I’m not saying it’s smart or right … I’m just saying that this "is") … in my case, I was unwilling to listen, until I was willing to listen. Once I was willing … change occurred! I’m not sure how to get through to people who are unwilling to listen. I tend to take the approach of … slow, slow, slow … through care, kindness and humor, in the hopes that a few random kernels will slip in. I’m very much aware of the sources you listed and can speak quite well about each of them (WAP, less so, but I’m well aware of it … currently learning more). However, I WILL tell you that the way you presented your case made me not want to listen to what you said, even as your message was rooted in truth and caring. It was delivered in a way that shut down my desire to hear it. It’s entirely possible that your friend/brother/aunt is like me … and spent a lot of time unwilling to listen, because the message was being delivered too strongly. I’m not criticizing you. I’m just trying to point out that the message can be amazing, but that some of the time the delivery can be just as important as the message. I hope your loved one is doing well and that open communication is occurring! BE WELL! 🙂
Hello DJ, greetings from the UK. Just wanted to day that as a Paleo/Primal/Wheat Belly newbie, I love your site, philosophy and recipes, so thanks for sharing. Most of all I love the fact that you give weight measurements in grams as well as cups. In the UK we weigh in pounds and ounces (imperial) or kilograms and grams (metric) and measure fluids in imperial pints and fluid ounces (20 fl oz = 1 pint) or litres and millilitres. We don’t have cup sizes and it is really frustrating to find a delicious looking recipe but not know how to convert it – so big thanks for including metric conversions! 🙂
There is something called a crumpet in the UK (you can google it for a pic). I suspect that is what you are thinking of.
Hi Heather! Thank you! It’s actually funny … the reason for the metric listings is due to the fact that the USDA (United States Department of Agriculture) bases all their measurements off of a 100 gram sample. Even though Americans use some seemingly random system of measurement, our underlying nutrition is still all based on the metric system! In order for me to be accurate, I needed that info and it just made sense to list it. The bonus of serving followers of the metric system was an unexpected bonus! Out of curiosity, do my recipes satisfy all metric requirements, or is there something missing from them, on occasion? Please let me know. Thanks!
Meghan, I’ve gotten a ton of responses on that one. As I understand it … a muffin, as I picture it, is ALSO called a muffin, over there!
I LOVE this recipe! I’m going to have to try this as soon as I find a good quality source of cream. I am English and we just call English muffins ‘muffins’ Ha ha. Although it’s confusing because there are sweet and savoury muffins but the savoury ones are usually labeled white muffins or wholemeal muffins!
This recipe sounds delicious and nutritious, but by microwaving (literally nuking it), the nutrients are damaged and can actually be unhealthy to eat. I would think that the muffin mix could be baked in the oven….and then you’d have a delightfully, healthy creation!
Regarding your measurements for is Brits – for liquids such as vanilla, cream etc. we use ml ( millilitre) instead of g (grams). Grams is a measurement of weight and we don’t weigh our liquids and semi liquids. Just to add to the confusion we do weigh our dry ingredients such as flour and sugar. But not tsp of baking powder, salt etc, that is either tsp or ml. Ok now I am getting confused lol!
Hi DJ,it’s Briar. I love the sound of this recipe and am eager to try it. Thank you so much. What kind of toppings/syrup do you recommend?
B
Crumpet.
Marion, thanks for the insight! Most of the time I get commended for the gram weights I include, which seems to make most followers of the metric system happy. I know liters and milliliters are used for volumetric measurements, but 1 ml is 1 gram of water. Generally, the two are very close, with exception to very light ingredients, without a density similar to water. Using my recipes, are you able to fairly quickly figure it out most of the time, or do I leave you puzzled? Thanks, again, for commenting! 🙂
Briar, I alternate between a few. If I’m feeling like I can spend the carbs, I’ll use Nature’s Hollow, which is a xylitol based syrup. If I’m feeling like I need to really watch my blood sugars, I’ll use Walden Farms, which is zero carb, but … it’s also much more of a processed FrankenFood.
This is what I have been missing for several months now on the Paleo Diet. They freeze very well. Love them!
Fantastic, Debra! Glad to hear it. Thanks for letting us know! "Does it freeze well?" is one of the most asked questions I get!
These look amazing! I am going to try them as soon as I have all the ingredients. I am just loving your page. I have used a lot of your recipes since I started low carb about 3 weeks ago, they have all satisfied my need for munchies in the evenings, and I have still lost 5lbs. We in England call bread rolls, Muffins, and the ones that look like your Muffins, we call cupcakes, we do not have a savoury version of these. Thank you for all the recipes, I have saved loads that I have yet to try. Keep em coming.xxxxx
I’m glad you’re finding some great options, Irene! These are AMAZING if/when you get around to tracking the ingredients. HIGHLY recommended!
Anyone know how to do this in the oven? I agree with some of the comments. I would prefer to use the oven if I can. However, i’m not good with conversions. Anyone tried?
Hi Unknown, at the base of the recipe it says, "Baking Note: It makes some sense to simply grease a 12-cup muffin pan and bake these for about 12 minutes at 400 F. Then, pop them out of their cups and slice them in half, so they can cool and will absorb the egg mixture more quickly and fry more evenly. Will result in 24 discs, instead of 12.". I hope this helps! 🙂
Hi DJ/Unknown….I did make these for breakfast today and baked them in a "mini Muffin" pan that gave me 6 rectangles that I cut in half as you directed with the muffins, they were like half slices of bread and very delicious! I added cinnamon and nutmeg to my egg mixture as that is how i like my french toast. All this for an amazing low carb count which means I only had to take 1 unit of insulin for 2 servings of this topped with fruit (yes i did eat 2 serving i was so excited to have french toast again!!!)
Kari, that sounds amazing! YUM!
Just to clarify…a serving would be 6 disks once cut? It gives recipe for 12 muffins but halfed to make 24…so 24/4 servings would be 6 slices per serving….is this correct?
Cathy, no … not exactly. The "cutting in half" was a suggestion based off of a hypothetical. I just happen to have a bunch of ramekins lying around, but I suspect more people will have coffee cups. So, in my case, each person would get 3 of the disks and nothing is ever cut in half. However, if you use a narrower, taller coffee cup, you’ll have to cut the cylinders in half, resulting in 24 far smaller disks. In this instance, yes … 6 per person, but it really comes down to the size and shape of your mold. Make sense?
Your recipes, hands down, are the best in my low carb world. Every time.
As a Brit, let me answer your question ….. What you call an "English Muffin", we call a "Muffin" or sometimes as "Breakfast Muffin". This is because they are savoury and served usually with butter and a filling which could be smoked salmon and scrambled eggs, or honey. The term "Muffin" also covers the fruit based cakes which you simply call "Muffins" but we normally add the name of the fruit so ask a Brit if they would like a "Muffin" and they think savoury …… Ask us if we would like a "Blueberry Muffin" and we know you mean the sweet cake version. Does that help?
I made this recipe tonight, and it was such a hit! It is this close to regular French toast is you can’t get. Yum Yum Yum. DJ, I have to say, your recipes are by far the best low-carb recipes I’ve ever made! Three cheers for you! Bravo!!
Tammy: Thank you! 🙂 </br></br>
Olwen: Yep! That actually does help! It sounds like ? a ?Muffin? is a savory muffin, unless the flavor is specified, at which point it?s more along the lines of the ?cakey? muffins that I?m accustomed to. Thanks for clarifying! </br></br>
Lucy: I?m glad you enjoyed them. I concur ? this is a fantastic recipe! TOOT TOOT! (I just tooted my own horn) 😉
One would think, in my overstuffed kitchen, that I have every possible container, utensil, pot, pan, or gizmo. Wrong–no ramekins. I’m glad someone asked about baking the muffins and that it can be done in a muffin pan. THAT, I have 😉 So I’ll be trying this very soon, as my daughter is low-carbing with me and she loooooves French toast. This sounds awesome, and I have every ingredient on hand. I knew that coconut flour would come in handy someday!
WinterFyre11 … just one thought … in a muffin pan, the shapes tend to be taller. You may want to cut the muffins in half, before soaking in the egg mixture. Just be careful not to tear them. Once they’re cut, they become extra brittle. Good luck and … enjoy! 🙂
Thank you DJ, I already put it in my notes to cut them in half (carefully). Can’t wait to try them.
I want to make these so bad, but is there a strong coconut flavor? Maybe I could add some cinnamon to the batter?
I-I think I love you. <3
Most recipe sites say low carb, but their recipes aren’t really that low, or their recipes have a bunch of difficult to get ingredients.
When you are doing a truly low carb diet like Keto, where a day equals no more than 20grams, it can be hard to stick to when there arent many realistic new options. Now that I’ve discovered your site, I’m not having that problem. Thank you!
Hi Trixiegirl65, I never know how to answer those kinds of questions. In my opinion, it?s not very coconutty, at all. In fact, I don?t think coconut flour tastes much like coconut. It?s got a very distinct taste, which is immediately recognizable, but it?s a different flavor than straight up fresh coconut. This particular recipe isn?t very strongly flavored, really just tasting like a good French Toast. That said ? I?ve said this kind of thing before and gotten into trouble, because the person on the other side of this dialogue was VERY sensitive to the taste and even a trickle of a whisper was enough to set them off. So ? ultimately ? I don?t think so, but I don?t know how sensitive you are to the taste. <br /><br />
Ruby L, thank you! I think I love you, too! 😉 Yes, I do have some recipes that are over 10 net carbs and I do have a few that have a few funky and obscure ingredients, but I?d say a good 90% of them are below about 8 net carbs per serving and tend to be fairly ?whole foods? and ?from scratch?. I?m glad it?s workin? fer ya! 😀
Hi,
I’m just starting the low carb adventure. Your pages are great, though I haven’t bought special ingredients yet- I’m just working out where to start. I prefer to avoid sweeteners, do they act in the recipe in any way other than adding sweetness? If it’s just about the sweetness I’ll just leave it out!
Thank you!
Oh gosh, I LOVE coconut so this recipe should be delicious! Can’t wait to try this, maybe even tomorrow! THANK YOU!
Hi Portia, some of the time the sweetener does have an impact on the recipe, in terms of texture, structure, mouth feel, viscosity, etc. In many recipes, the sweetener is very much a factor in the ultimate behavior of the final product. In this case, however, it?s a fairly minor element and shouldn?t make any kind of difference, whatsoever. I hope this helps! <br /><br />
Vicky ? enjoy it. It?s awesome! 🙂
They are called Crumpets in England, thought you might want to know. We call them that in Canada too 😉
—Reply posted by Kim on 3/8/2015
Hi I dont mean be rude but they are nothing like English crumpets,yes they are about the same size as a crumpet but thats about it,I would say its more like a muffin but still the same they do look quite good ??
Thanks, Amberjoy! I’d always wondered what a crumpet was!
Terrific recipe! Which USDA database do you use, and are you using some kind of app to display the food composition with your recipes? I thought about using an Excel worksheet, but if someone has already figured out how to do it, I’d surely like to know! Thanks!
Hi Wanda, I use "USDA SR-21" and access it through <a href="http://nutritiondata.self.com/" target="_blank">NutritionData.Self.com</a>. I don’t use an app. I designed my website and the system it uses. If you’re super curious about it, I’m happy to share how I built this site, but I suspect it would bore most people to tears. Email me for details.
I just made this, and it brought me right back to when I was a child and my mom would make french toast using white sliced bread… So good with a dollop of coconut cream, and I’m looking forward to freezing these for easy breakfasts! Thanks so much (: I only got 10 muffins using my muffin tin!
I love this recipe! It’s my new Sunday morning go to, and my kids (4 and 2) gobble it right up every time!
—Reply posted by DJ on 3/8/2015
YAY!!!! 😀
Can you freeze these. I looked someone mentioned it but I wasn’t sure . Thanks
—Reply posted by Jalynne on 10/11/2015
I have frozen after fully cooked, like French toast. They were great! Just pull a few out of the ziplock bag, microwave for about 30 seconds each side and then top with powdered sugar or syrup, or whatever! They didn’t taste funny at all, and it makes for a super easy and convenient breakfast if you make a bunch ahead and freeze!
—Reply posted by DJ on 3/22/2015
I’ve honestly never tried, but I suspect you could freeze the initial pucks, before coating them in the egg wash. This could save a nice step, in the future. I think they’d be too brittle to move around and freeze soaked in the egg wash. Just defrost them gently. Can you freeze them when they’re fully cooked, like French Toast? MMMMmmmmaybe, but I wouldn’t try it. I have a funny feeling the eggs would do funny things and you’d have a strange texture. Might be worth experimenting with, but … I wouldn’t try to freeze anything other than the first round of pucks. I hope this helps! 🙂
I don’t have a microwave. Can you cook these in the oven?
—Reply posted by DJ on 3/29/2015
Yep! 350 F until golden brown … about15 minutes for a muffin and 25 for a larger cake. Here’s the thing, though … microwaves cook evenly from the inside, so the muffins rise equally, making something like a “puck”. However, in an oven, they bake from the outside, in. This means that the center will be more puffed than the outside, as the outer edges form first, before a lot of RISE occurs. So, if you make muffins with a rounded top, it’ll be more challenging to turn into flat French Toast. Make sense? My recommendation would be to make the batter and then place into a square cake pan, of some kind (9×9 would be good). Then, bake it. It’ll still rise in the center, but the effect will be less dramatic in a larger/thinner pool of batter. Then, cut out squares, and carefully dip the squares in the egg wash … then cook these like French Toast. This will help you get the more flat look you’ll need for even cooking. I hope this helps! 🙂
These look awesome! Thank you for sharing. I’m wondering if anyone has done these dairy free sans butter and cream? Thanks!!
This recipe took me a while to make mainly because it encouraged me to get more ramekins or something similar to use in the microwave. Our family loves soups and the flat bottomed soup dishes that look a lot like a mug worked really well for us – found them in thrift stores gradually and have a great collection now! I find these dishes double for a lot of uses in our kitchen.
The recipe was great and my Atkins Low carb hubby loved it. Thanks for posting it.
I look forward to exploring your site more.
—Reply posted by DJ on 11/29/2015
Hi Patty, yep! Ramekins are incredibly useful to have around. I use them for EVERYTHING! Not the least of which is just using as little storage containers for things like chopped onions and garlic, while I cook. A great little vessel. Glad you enjoyed the recipe, as well! 🙂
Hello ! Great recipe blackberry Clafoutis. Last weekend I tasted this in a restaurant . I like it very much and now I find this recipe in your blog. Thanks for sharing
Great recipe tastes amazing, I made these in small muffin trays and baked in the oven. I had alot of egg mixture left over so its possible to halve the egg batter at the end. Also cooked in coconut oil yummo Thanks for sharing
It seems like there are some issues with the post? All the pictures are gone and there is code in their place with no spacing?
Has anyone tried to bake these in the oven with a muffin top pan?
—Reply posted by John Spence on 5/4/2017
Thanks DJ, it worked. I baked them for 7 minutes, and there was a slight crown. When I cooked the crown side, I pressed it down for a couple of seconds and it flattened out and cooked easily. Thanks for the recipe, it was delicious!
—Reply posted by DJ on 4/28/2017
Hi John, I’m sure someone has, at some point. The big issue is, they’ll “crown”. They’ll have a slightly rounded surface on the top, which will make them difficult to pan-fry during the French Toast phase. The use of the Microwave is actually helpful, in that the batter rises evenly and with both a flat top and flat bottom. When pan-frying, the entire surface of the cake is touching the pan, allowing it to cook evenly. Does this make sense?
Ohhhhhhh emmmmmmm geeeeeeeee!!! I made these this morning and they are FANTASTIC!!!! My husband and I decided to ditch sugar and the majority of “bad” carbs two weeks ago. I’ve lost 7 pounds. This french toast is amazing and I felt like I was cheating but I wasn’t!This will be our Sunday morning go-to like our pancakes used to be. Oh, and we had lots and lots of bacon with it 🙂
—Reply posted by DJ on 5/7/2017
YAY!!! I’m thrilled to hear it. French toast is a PERFECT complement to lots and lots of bacon! 😉
There seems to no longer be a chowstalker.com page or Facebook page. Everything is gone so references might need to be updated to let people know.
these sound great, but why would you cook all these wonderful ingredients in the microwave and completely ruin all the good nutrients you spent so much time and money preparing?
you could also use metal egg rings in the oven to make a larger size toast.
—Reply posted by DJ on 3/5/2018
Hi Mary, I personally don’t microwave my breadstuffs, but like to point out a variety of ways to do this for those in a hurry. There’s a concept of “Mug Cakes” or “One Minute Muffins”, which are based on microwaves. Those ideas go back a very long time and aren’t going anywhere. I personally believe that a microwaves mug cake is better than a Snickers bar … and for many people … it may come down to that choice. I’d rather them be prepared with a variety of approaches that suit their immediate needs. I personally bake all my breadstuffs (any form of cooking damages, denatures and minimizes nutrient values), but mostly because I prefer what baking does to the quality and tastes of the end result and am willing to wait for it. Ultimately my point is … there any many ways to do things. I try and present a lot of information and allow people to choose what works for them, and leave the rest behind. Thank you for your comment. I hope I said something useful to you! 😀