(Serves 4)

  • 4x day-old croissants
  • 2x large eggs, free-range
  • 2/3 cup full cream milk
  • a pinch of Himalayan fine salt
  • 5ml Vanilla Essence or vanilla seeds
  • 10ml coconut oil
  • 1 cup fresh strawberries, hulled and sliced

Optional:  Whipped fresh Cream

Honey-strawberry syrup
(Makes about 1 cup)

  • 1 cup strawberries, washed and diced
  • 15ml honey, raw
  • ¼ cup orange juice or orange liqueur
  • 15ml orange rind


  • Cut the croissant lengthways.
  • Mix the eggs, milk, salt and essence together in a flat pan. Soak the croissant into the mixture and coat well to soak up all of it.
  • Melt one teaspoon of coconut oil in a frying pan, fry all the croissant-halves until golden brown on both sides.
  • Honey-strawberry syrup: slowly boil the ingredients together in a saucepan stirring every 5 minutes until syrup-like consistency.
  • Serve with fresh strawberries, whipped cream and the honey-strawberry syrup.



Marelie’s comments about this recipe:

I often find myself, day-dreaming about the French country side, images flashing by in front of me of Provence, Nice, Alsace and Lorraine! For now, the only way to get close to that imagery is by preparing French-style recipes. This very simple strawberry-egg-croissant will give any brunch table a French-style atmosphere, served with large cups of coffee, naturally. The recipe works best with stale croissants, so pick up a few croissants mid-week to prepare over the weekend.

Marelie Winterbach