Let’s talk about stuffed french toast like this one I created in partnership with Flatout Flatbread. OMG. If there was ever a decadent brunch item that I couldn’t resist it would be a stuffed french toast. I love the crispy golden brown cinnamon packed crust, the ooey-gooey cream cheese filling and the sweet berry sauce layered on top. Yes, it’s essentially dessert for breakfast, and there is nothing wrong with that.
Well, except that most cream cheese stuffed french toast recipes are loaded with fat and calories and devoid of any kind of protein, fibre or other nutrients. It’s not exactly a recipe for getting into a wedding dress in a few short months if-you-know-what-I-mean.
Healthy Stuffed French Toast – Crepe Style
Thankfully for you, me and my oh-so-tight wedding dress, I have made it my life’s mission to lighten up my beloved stuffed french toast. It all starts by getting rid of the thick layers of custard-soaked bread and swapping in my fibre-rich Flatout flatbreads. Both the Original and Light Traditional versions work great in this recipe, with the Light Flatouts clocking in with 8 grams of fibre, 9 grams of protein and only 90 calories. Talk about a great way to start your day!
This healthy stuffed french toast features a high protein, low sugar cream cheese filling that is beefed up with creamy whipped cottage cheese. Yes, folks- if you whip cottage cheese long enough, it becomes super smooth. Trust me, I also make ice cream from it! I then top it off with an antioxidant rich wild blueberry sauce (which is my favourite crepe or Jewish blintz topping). Feel free to make your sauce with whatever fruit are in season or on sale. Then, I finish my healthy stuffed french toast with some lemon zest and a light dusting of powdered sugar (but it’s more than sweet enough without it.)
Have you ever thought to turn your sandwich wrap into a low-carb stuffed french toast? Have you tried this recipe? Leave me a comment below with your thoughts!
Disclaimer: This recipe was developed in sponsored partnership with Flatout Flatbreads, however, as always, all opinions are genuine.
These stuffed french toast crepes have a crispy golden brown cinnamon packed crust, an ooey-gooey cream cheese filling and a sweet berry sauce layered on top.
- 4 cups frozen wild blueberries
- 2 tbsp honey or to taste
- 2 tsp lemon zest
- 1/4 cup lemon juice
- 1/2 vanilla bean
- 1 1/2 cup cottage cheese
- 2 tbsp cream cheese
- 1 tbsp powdered sugar
- 1 tsp lemon zest
- 3 eggs
- 4 tbsp milk
- 1 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 6 Original Flatouts Flatbread
- Nonstick cooking spray, oil or butter
- Powdered sugar if desired
- Lemon zest if desired
Preheat oven to 200 F and line a baking sheet with a nonstick cooking mat.
In a small saucepan, heat the blueberries, honey, lemon zest, lemon juice and vanilla bean over medium heat until completely defrosted. Continue to cook until the sauce thickens and gets jammy. Set aside and keep warm.
In a small food processor, process together the cottage cheese, cream cheese, sugar and vanilla. Set aside.
In another shallow bowl, mix together the eggs, milk, cinnamon and vanilla.
Heat a large nonstick skillet over medium heat and spray with nonstick cooking spray, oil or butter. Dip the Flatouts on both sides in the egg mixture and panfry until golden brown on each side, about 2-3 minutes per side. Transfer to the baking sheet in the oven to keep warm. Continue with remaining 5 Flatouts.
When ready to serve, divide the filling in a line towards one side of each Flatout breads (set out landscape wide) and roll up like a wrap.
Transfer the rolled up French Toast crepes to a serving platter and top with blueberry sauce. Garnish with additional lemon zest and powdered sugar, if desired.