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bread - lay out the night before so it dries a bit
peanut butter
Soaking mix (enough for 4 sandwiches):
3 large eggs
2/3 c. milk
2 t. sugar
1/2 t. vanilla extract
pinch of salt
butter for frying
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Raspberry Coulis (for topping)
9 oz raspberries, fresh or frozen
juice of 1/2 lemon
1-2 T sugar
Whir all in blender. Pour through sieve, rubbing/turning with a rubber spatula until you have pushed all the fruit through and are left with just seeds.
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Make peanut butter sandwiches... not too much peanut butter or it will just melt and ooze out. Heat skillet. Soak in egg mixture for a couple of minutes per side. Put a little butter in skillet and fry sandwiches. Serve with raspberry coulis.
The inspiration recipe had these cooked in a waffle iron. I tried it with limited success... the peanut butter made a mess when it oozed out and my waffle iron does not have a floating lid, so one end of each sandwich was extra flat and the other was not quite cooked through. It's far easier to just cook them in a skillet.
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