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An overhead photo of a plate of three cheesecake stuffed french toast crepes.

Healthy Cheesecake Stuffed French Toast Crepes with Vanilla Berry Compote

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. 
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 400kcal


  • 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.


Calories: 400kcal