Monday, February 17, 2014

Wentelteefjes

It's a holiday today, so hopefully you got to sleep in a bit, lounge around the house for a while and get some much needed things done. Good for you! It's not until you get ready to fix breakfast that you realize somebody left the bag with bread out on the counter all night, and now all the slices have gone stale. Ugh...but not to worry! Remember those delectable slices of fried bread your oma or mama used to make? Today is a perfect day to indulge!

These slices of stale bread, dipped in egg and milk and then fried golden in butter, are a staple of practically any country that has sliced bread on the menu. Whether you call it French toast, pain perdu, torrijas or wentelteefjes, it all comes down to the same thing: proud housemothers (or fathers) using up the food they have and making a worthy dish out of it!

The word "wentelteefje" always generates a big smile from the adults and a snicker from the kids. The word itself could be considered an insult ("teef" is Dutch for female dog and therefore also used to describe less than pleasant women), and to "wentelen" means to turn over. So "wentelteefje" literally means "turnover little b*tch", pardon my English.

But how did this name come about? Did people run around the kitchens yelling insults at the maids to flip the bread? No, of course not. The generally assumed thought is that the name came from "wentel het even", turn it over for a minute (loosely translated) which might not be correct, after all, according to this article by Ewoud Sanders in the NRC newspaper. Regional variations of the name wentelteefje include draaireuen (rotating studs) and gebakken hondsvotjes (baked dogs butts), of which the latter one sends me into fits of giggles and is making me seriously contemplate telling my non-Dutch family that this is the correct name. I know, I know! It's not right. I promise I won't.

The best thing about wentelteefjes is the combination of ease of preparation and the big smiles you get when you set the platter on the table, stacked high with golden slices of yummie goodness.

Wentelteefjes
8 slices of stale bread
3 eggs
1 cup of milk
Butter
Sugar
Cinnamon

Whip the eggs with the milk well. Heat a skillet on the stove with a tablespoon of butter, dip the bread slices briefly into the eggy milk on both sides, and fry them in the pan. Turn them over to fry on the other side, and keep them warm on a platter until you're done.

Sprinkle with powdered or regular sugar and plenty of cinnamon!


3 comments:

  1. I like adding a little almond extract to the egg mix!!

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  2. Its even better when you dip the bread in the sugar and cinnamon after dipping it into the egg. This caramelizes the sugar and cinnamon once in the frying pan. Once you've tasted these you'll never put on the sugar afterwards. Just take fare not to burn the sugar. It will make some extra mess but its worth it:)

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  3. Gahh, i need this with some espresso :)

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