This recipe is one of those weekday heroes: fast to pull together, forgiving in execution, and crowd-pleasing on the plate. I rely on the Flatout flatbreads because they hold up when dipped, and they roll without tearing — which makes these roll ups perfect for brunch, a portable breakfast, or a party platter of pinwheels.
There are two clear ways to serve them: plain, with syrup and a dusting of powdered sugar, or dressed up as Strawberries and Cream with softened cream cheese and fresh sliced berries. Both work. Both come together in under 30 minutes from start to finish.
Below you’ll find a clear ingredient list, step-by-step directions taken exactly from the recipe, and practical tips for swapping, storing, troubleshooting, and serving. No fuss. Just a dependable method that produces fluffy, golden flatbread french toast roll ups every time.
Ingredient List
- 1pkg. Flatout Original Flatbread(7 total) — the base; pliable and sturdy for dipping and rolling.
- Butter to grease skillet — prevents sticking and adds flavor; use enough to coat the pan.
- toothpicks(optional) — handy if you slice into pinwheels and want them to stay together for a platter.
- 5eggs — the foundation of the batter, provides structure and richness.
- 2tablespoonsmilk — thins the egg mixture slightly for even coating.
- 1/4cupgranulated sugar — adds sweetness and helps with browning.
- 1teaspoonvanilla extract — brings warmth and aromatic lift to the batter.
- 1/2teaspooncinnamon — classic spice note for french toast; subtle warmth.
- 12oz.cream cheese, softened — for the Strawberries and Cream version; spreads easily when softened.
- 1 – 1 1/2lbsstrawberries, thinly sliced** — fresh fruit for brightness and texture; slice thin so the roll rolls neatly.
- Powdered sugar — for dusting before serving.
- Powdered sugar — listed twice in the source; keep on hand for extra dusting or presentation.
- syrup — for serving with the plain version or alongside the pinwheels.
Mastering Flatbread French Toast Roll Ups or French Toast Pinwheels: How-To
- In a long shallow dish, whisk together 5 eggs, 2 tablespoons milk, 1/4 cup granulated sugar, 1 teaspoon vanilla extract and 1/2 teaspoon cinnamon until combined. Set the batter aside.
- Preheat a large nonstick skillet over medium-high heat. Reduce heat to medium and add butter to grease the skillet.
- Working with one Flatout flatbread at a time, fully submerge it in the batter, lift and let excess batter drip off, then place it in the hot skillet. Cook 45–60 seconds per side, or until golden brown. Transfer the cooked flatbread to a plate and repeat with the remaining flatbreads (7 total). There may be batter remaining.
- To serve plain: roll each cooked flatbread up and serve with syrup and a dusting of powdered sugar.
- To make Strawberries and Cream: evenly spread a layer of the softened 12 oz. cream cheese over the top surface of each cooked flatbread, then evenly layer with the thinly sliced strawberries (use the 1–1 1/2 lb). Sprinkle with powdered sugar as desired and roll each flatbread up tightly.
- Serve the roll ups whole, or slice each roll into 1/2-inch pinwheels. Secure pinwheels with toothpicks if serving on a platter. Dust with additional powdered sugar if you like and serve with syrup.
Why This Recipe Is Reliable
The technique is simple and repeatable: a quick batter, a single pan, and seven flatbreads. Using a shallow dish for the batter and working one flatbread at a time keeps the coating even. The flatbread’s thin, flexible texture absorbs just enough of the egg mixture to become rich and golden without falling apart.
Timing is forgiving. Cooking 45–60 seconds per side gives you a wide window to hit that golden-brown color without burning. The two serving paths — plain or Strawberries and Cream — let you scale the effort up or down depending on your time and audience.
Swap Guide
- Flatbread alternative — if you don’t have Flatout, look for a pliable, thin flatbread or lavash; choose something that can be submerged and rolled without tearing.
- Milk swap — any milk (dairy or unsweetened plant milk) will thin the eggs appropriately; keep the same volume.
- Sugar and spice — you can reduce the granulated sugar slightly for a less sweet batter, or add a pinch of nutmeg alongside cinnamon if you like a deeper spice profile.
- Fruit options — swap strawberries for thinly sliced banana or other soft fruit when in season; cut thin so rolling stays neat.
- Cream cheese sub — for a lighter spread, blend the cream cheese with a little yogurt to loosen it, but use the full 12 oz. as the source specifies.
Toolbox for This Recipe
- Long shallow dish or pie plate — makes dipping the flatbreads quick and even.
- Large nonstick skillet — essential for even browning and easy flipping.
- Spatula — for confident turns and transfer to a plate.
- Small offset spatula or butter knife — helpful for spreading softened cream cheese.
- Sharp knife and cutting board — slice strawberries thin and cut pinwheels precisely.
- Toothpicks — optional, for securing pinwheels on a platter.
Watch Outs & How to Fix
Flatbread tears when wet: If a flatbread tears during dipping, it’s usually because it was handled too long submerged. Lift it immediately when it’s coated, let excess batter drip, and transfer to the skillet. If it still tears, gently lay it in the pan and patch with another small piece — the roll will hide minor flaws.
Flatbread is soggy or undercooked in the middle: Increase skillet heat slightly and cook a few more seconds per side. Make sure the skillet is properly preheated and greased. The flatbread should sizzle when it hits the pan.
Burning before the center cooks: Lower the heat by a notch. A medium setting after preheating gives control without burning. You can also remove the pan from heat for a few seconds between batches to cool slightly.
Rolls fall apart when sliced into pinwheels: Chill the roll briefly for 5–10 minutes so the filling firms up, or use toothpicks to secure slices when arranging on a platter.
Variations by Season
Spring/Summer: Go Strawberries and Cream as described — ripe berries make this version sing. Add a handful of finely chopped mint to the cream cheese for extra brightness.
Fall/Winter: Swap strawberries for thin apple slices sautéed briefly with butter and cinnamon, or use pear with a splash of lemon juice. Add a pinch of nutmeg to the batter for seasonal warmth.
Year-round party version: Slice into pinwheels and offer a trio platter — plain with syrup, strawberries and cream, and a savory option like cream cheese with smoked salmon (if you choose to introduce a savory version for guests).
Flavor Logic
The batter is lightly sweetened and spiced with cinnamon and vanilla so it tastes like classic French toast without overwhelming the fillings. The cream cheese brings tang and richness that cuts through the sweetness of strawberries, making a balanced bite. Powdered sugar adds visual appeal and a gentle finishing sweetness, and syrup provides the classic French toast finish for those who prefer it.
Texture plays a part too: golden, slightly crisp exterior from the skillet; tender, slightly custardy interior from the egg soak; creamy filling when you use cream cheese; and juicy, bright contrast from the strawberries. These contrasts are why the roll ups feel more special than plain toast.
Save It for Later
Store: Keep roll ups or pinwheels in an airtight container in the refrigerator for up to 2 days. If you’ve added fresh strawberries, aim to eat them within 24–48 hours for best texture.
Reheat: For whole roll ups, reheat gently in a 300°F oven for 8–10 minutes or until warmed through to avoid drying them out. For pinwheels, a quick 1–2 minute warm-up in a skillet on low heat works, or use a toaster oven to crisp the edges slightly.
Make-ahead: You can cook the flatbreads and assemble the cream cheese and strawberry version a few hours ahead and keep them chilled until serving. Wait to dust with powdered sugar and add toothpicks just before presenting.
Ask & Learn
- Q: Can I use other flatbreads? A: Yes — choose thin, flexible flatbreads that can be submerged and rolled without breaking.
- Q: Will the batter be enough? A: The recipe notes there may be batter remaining; that’s normal. Use it as needed for coating secondary batches.
- Q: Can I freeze these? A: You can freeze uncut roll ups wrapped tightly for up to a month. Thaw in the fridge and reheat gently; texture will be slightly different after freezing.
- Q: How thin should I slice the strawberries? A: Thin enough to roll smoothly — about 1/8-inch slices if you can — so they don’t bulk up the roll.
Serve & Enjoy
For a casual family breakfast, serve the plain roll ups alongside a jug of warm syrup and let everyone drizzle to taste. For brunch or a party, slice into 1/2-inch pinwheels, arrange on a platter, dust with powdered sugar, and secure with toothpicks. Offer extra powdered sugar and syrup on the side.
These roll ups are a simple, comforting way to elevate everyday ingredients into something you’re proud to put on the table. Make the plain version when time is tight, and choose Strawberries and Cream when you want a sweeter, more elegant presentation. Either way, they’ll come together quickly and disappear fast.
Flatbread French Toast Roll Ups or French Toast Pinwheels
Ingredients
Ingredients
- 1 pkg. Flatout Original Flatbread 7 total
- Butter to grease skillet
- toothpicks optional
- 5 eggs
- 2 tablespoonsmilk
- 1/4 cupgranulated sugar
- 1 teaspoonvanilla extract
- 1/2 teaspooncinnamon
- 12 oz.cream cheese softened
- 1 – 1 1/2 lbsstrawberries thinly sliced**
- Powdered sugar
- Powdered sugar
- syrup
Instructions
Instructions
- In a long shallow dish, whisk together 5 eggs, 2 tablespoons milk, 1/4 cup granulated sugar, 1 teaspoon vanilla extract and 1/2 teaspoon cinnamon until combined. Set the batter aside.
- Preheat a large nonstick skillet over medium-high heat. Reduce heat to medium and add butter to grease the skillet.
- Working with one Flatout flatbread at a time, fully submerge it in the batter, lift and let excess batter drip off, then place it in the hot skillet. Cook 45–60 seconds per side, or until golden brown. Transfer the cooked flatbread to a plate and repeat with the remaining flatbreads (7 total). There may be batter remaining.
- To serve plain: roll each cooked flatbread up and serve with syrup and a dusting of powdered sugar.
- To make Strawberries and Cream: evenly spread a layer of the softened 12 oz. cream cheese over the top surface of each cooked flatbread, then evenly layer with the thinly sliced strawberries (use the 1–1 1/2 lb). Sprinkle with powdered sugar as desired and roll each flatbread up tightly.
- Serve the roll ups whole, or slice each roll into 1/2-inch pinwheels. Secure pinwheels with toothpicks if serving on a platter. Dust with additional powdered sugar if you like and serve with syrup.
Equipment
- long shallow dish
- Whisk
- large nonstick skillet
- Plate
- toothpicks (optional)
Notes
*The batter has extra eggs and less milk than traditional batter because it doesn’t get absorbed as much into the flatbread – it will not taste overly egg-y.
**You can get away with 1 lb. strawberries if you space them farther apart but for more fully loaded pinwheels, I recommend 1 ½ pounds strawberries.
***Feel free to get creative and stuff your Roll Ups/Pinwheels with anything your can imagine.
****Try drizzling with flavored syrups such as Blueberry, Strawberry or Raspberry or filling with flavored cream cheese!
