Stuffed French Croissants

One of my all time favorites.

So easy and so yummy.

And - to answer your burning question -

NO - I did not make the croissants. 

I love to make bread, but I am not THAT talented.

This recipe will cover at least two large croissants.

I bought my monsters at Sams Club.

I share with my husband.  I am nice like that.

Or, you could just eat a whole one all by yourself. 

You know he is not home ALL the time.... haha.

Most of the time, you can find smaller ones in the bakery section of
your local grocery store.

Things you will need:

2 monster size croissants

2 Tablespoons of butter (apx.)

Cream cheese

2 eggs

1/2 cup of milk

2 Tablespoons of sugar

1 teaspoon of vanilla extract

Filling:  Strawberry Jam, Apple Butter, Peach preserves,

or whatever your favorite is. 

(Jelly is a little too runny, but jam and preserves work perfectly.)

PREHEAT YOUR SKILLET NOW!!! 

You do not want to start with a semi-hot skillet.  I put mine on medium low
(number 3)  and make sure it is good and hot before I begin to fry.

Slice your croissants in half.

 Slice off little pats of butter to put inside.

 Slice off some cream cheese to put inside - 

depending on how much filling you want, and what size your croissants are.

 Spoon in your jam or preserves.  I used my homemade strawberry jam.

 Close. 

I also smash a little with my hand to make sure it doesn't run out too much
when cooking.

 Mix eggs, milk, sugar and vanilla extract in a bowl big enough to
dip your croissant in.

A little something that happened in between these pictures:  I melted a little butter on my cast iron skillet to make sure it doesn't stick.  I picked up the stuffed croissant and dipped it and flipped it and made sure it was covered all over with the egg mixture.  I normally hold the bowl over the pan while I am dipping so I don't string egg mix all over the counter.  So, both of my hands were busy and I didn't have a free one to take a picture.

Fry on both sides.
 I flip over and over to make sure both sides get cooked evenly. 
I also fry it on a lower temperature (number 2)
so the cream cheese and butter have enough time to get warm and melty.  

 I am constantly smashing it with my spatula.  Don't smash too hard, you don't want
your filling to end up on your skillet. 
When both sides are about this brown, it is done.

 You could take the extra step to sprinkle some powdered sugar
 on top to make it pretty. 

But, who really has time? 

You are going to want to eat this as soon as it hits the plate!!!

Enjoy!