While two of us laid around in sloth, the third cook in this apartment produced this amazing brunch. With a little bit of crushed corn flakes and extra flour, we had wonderfully crispy French toast with maple syrup from the Kearsarge Gore Farm where one of us worked for a summer a few years ago. We were trying to recreate the cornflake encrusted toasty goodness we’d had at a nearby cafe. These came out great, even though we had chex-shaped cereal rather than flakes. These were crunchy on the outside and springy on the inside–perfection, and the perfect end to the weekend.
(on a homemade plate)