Two thin, golden crêpes are folded into triangles and arranged on a rustic white plate. They are topped with a generous dollop of smooth whipped cream and a medley of fresh, colorful berries, including strawberries, blackberries, and raspberries. In the background, a small yellow bowl filled with more berries, two silver spoons with ornate handles, and a gray linen napkin can be seen. The entire scene is set against a dark background, which accentuates the brightness of the dish.

Breakfast

French Toast-Style Tortillas with Cream Cheese & Berries

3 portions

20 minutes

Surprise your family and friends at your next brunch with this irresistible, reimagined French toast recipe made with soft tortillas. Easy to prepare, this dish brings together light, golden tortillas with a smooth lemon-vanilla crema and juicy berries. It’s a real treat that brings a fresh and unique touch to your table. Don’t forget the maple syrup for the sweet finale!

INGREDIENTS

Butter, for cooking
6 Mejicano tortillas, folded into 4 for layered volume
2 cups (500 ml) mixed berries
¼ cup (60 ml) maple syrup, plus extra to serve

For the “crema”

1 package (250 g) cream cheese, softened
1 cup (250 g) vanilla yogurt
Zest of 1 lemon
2 tbsp (30 ml) sugar

For the egg mixture

2 eggs
½ cup (120 ml) milk
2 tbsp (30 ml) maple syrup

STEPS

In a bowl, mix the cream cheese with the yogurt, lemon zest, and sugar and stir until evenly blended and smooth. Set aside.
In a large bowl, whip the eggs with the milk and maple syrup and set aside.
In a small microwavable bowl, combine the berries and maple syrup. Heat in the microwave for 1 minute, or until the berries begin to release their juices. Set aside.
In a non-stick pan over medium heat, melt the butter. Dip the tortillas in the egg mixture and cook in the pan, one at a time, for 2-3 minutes per side, until golden.
Open the tortilla and cover one half with a bit of the “crema”, garnish with berries, then re-fold the tortilla over the toppings.
Serve with an extra drizzle of maple syrup.