Flatbread French Toast Roll Ups or French Toast Pinwheels
Flatbread French toast made with Flatout flatbreads dipped in an egg-sugar batter, cooked until golden, and served plain with syrup or filled with cream cheese and sliced strawberries and rolled into pinwheels.
Servings: 7 servings
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
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!
*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!