- 1 pkg. Flatout Original Flatbread(7 total)
- Butter to grease skillet
French Toast Batter*
- 5 eggs
- 2tablespoons milk
- 1/4cup granulated sugar
- 1teaspoon vanilla extract
- 1/2teaspoon cinnamon
Strawberries and Cream (optional)
- 12oz. cream cheese, softened
- 1 – 1 1/2lbs strawberries, thinly sliced**
- Powdered sugar
In a long shallow dish, whisk together all of the French Toast Batter ingredients. Set aside.
Heat a large nonstick skillet over medium high heat then reduce to medium. Grease with butter.
Working with one flatbread at a time, submerge in Batter, let excess drip off and add to skillet. Cook for 45-60 seconds on each side or until golden. Remove to a plate and repeat until all flatbreads are cooked. There will be batter remaining.
At this point, you can roll up the French Toast Flatbreads and serve plain with syrup or fill with any of your favorite toppings – Nutella, peanut butter, coconut, bananas, blueberries, etc. and garnish with powdered sugar and syrup OR proceed to make the Strawberries and Cream below:
STRAWBERRIES AND CREAM: Evenly spread 2 heaping tablespoons cream cheese over the top surface of each French Toast Flatbread then evenly layer with strawberries. Sprinkle strawberries with 1 teaspoon powdered sugar, roll Flatbread up tightly and sprinkle with additional powdered sugar.
Serve whole for French Toast Roll Ups or slice into 1/2 inch slices and serve as Pinwheels. Secure Pinwheels with a toothpick if serving on a platter. Best served with syrup.