fixed formatting

source/french-toast.md

@@ -3,10 +3,10 @@
 ## Ingredients
 
 - **4** large eggs or **1 cup** egg substitute
-- **2/3 cup** milk
-- **1/4 cup** all-purpose flour
-- **1/4 cup** granulated sugar
-- **1/4 tsp.** salt
+- **2⁄3 cup** milk
+- **1⁄4 cup** all-purpose flour
+- **1⁄4 cup** granulated sugar
+- **1⁄4 tsp.** salt
 - **1 tsp.** ground cinnamon
 - **1 tsp.** vanilla extract
 - **8** thick slices bread
@@ -15,7 +15,8 @@
 
 1. Whisk together the eggs, milk, flour, sugar, salt, cinnamon, and vanilla.
 
-2. Dip bread slices into the batter, dredging them well on both sides, and place on greased skillet over medium heat.
+2. Dip bread slices into the batter, dredging them well on both sides.
+   Place on a greased skillet over medium heat.
 
 3. Cook until the bottom of the bread starts to turn golden brown.
    Flip and cook on the other side the same.
@@ -29,7 +30,7 @@
 - Any kind of milk, even dairy-free, will work.
   Higher fat milk will yield creamier batter.
 
-- The batter can be made 1-2 days ahead of cooking.
+- The batter can be made up to 2 days ahead of cooking.
 
 - To freeze, allow french toast cool completely
    before storing in a freezer-safe bag or container for up to 3 months.
@@ -37,4 +38,4 @@
    Rewarm on a skillet, in the toaster, or for a few seconds in the microwave.
 
 <div style="page-break-after: always;"></div>
-<div style="page-break-after: always;"></div>
+<div style="page-break-after: always;"></div>