Serves
3-4
French Toast Tortilla
Alexa ShieldsAlexa creates this cross between French toast and French Crepes by dipping tortillas in a sweet custard and pan frying them in butter. These simple treats really come to life using all sorts of delicious fillings such as fresh fruit, nut butters, and sour cream.
Ingredients
French Toast Tortilla
- Mi Rancho Mama’s Simply Authentic Soft Taco Flour Tortillas or Organic Soft Taco Tortillas
- 6 Eggs
- ½ cup Milk, Cream or Milk Alternative (i.e. Coconut Milk)
- ½ tsp. Cinnamon
- ½ tsp. Vanilla
- Butter
Honey Apricot Compote
- 8oz dried apricots, chopped (about 1.5 cups)
- 2 tbsp honey
- pinch of kosher salt
- 2 tbsp fresh lemon juice
- 2 cups water
Cream Cheese Filling
- two 8oz packages of cream cheese, softened
- 2/3 cup powdered sugar
- pinch of kosher salt
- splash of vanilla extract
Instructions
Whisk eggs and milk together until well incorporated and slightly fluffy. Add Cinnamon and vanilla. Pour into a pie plate and set aside.
Warm griddle or large frying pan to 350 to 375. Once hot, coat with butter.
Dredge flour tortilla in egg mixture until well coated. This will slightly absorb the egg mixture. Gently lay tortilla flat on the griddle. Flip once golden brown, which means the egg has cooked through and do the same on the other side. This will take about 2 minutes per side. Remove and place on a platter with a lid to keep warm while you finish the rest of the tortillas.
For Compote:
In a small saucepan, combine apricots, honey, salt, and water. Bring to a simmer over medium heat. Once simmering, reduce heat to maintain a gentle simmer. Continue to cook for 25 minutes, stirring and mashing occasionally until the apricots have broken down and the liquid has reduced. Remove from heat and let cool slightly before stirring in lemon juice. Transfer to the refrigerator to cool completely.
For Cream Cheese Filling:
In a medium bowl, add cream cheese, powdered sugar, salt, and vanilla. Stir with a flexible spatula until smooth and well combined