Whenever my kids ask me to make crepes for breakfast, and I’m feeling too lazy, I make tortilla French toast instead – flour tortillas dipped in an egg, milk and vanilla mixture, then, while still warm, dredged in cinnamon sugar. It’s not quite the same, but it’s far less labor intensive, and it’s very, very good.
Makes 4 servings
Total time: 10 minutes
Prep: 5 minutes
Cook: 5 minutes
1 large egg
1/4 cup reduced-fat milk
1 tablespoon pure vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon
4 (6-inch) whole-wheat flour tortillas
Butter flavored cooking spray (about 1 teaspoon oil total)
1. In a shallow Pyrex dish, whisk together the egg, milk and vanilla.
2. In another shallow dish, mix together the sugar and cinnamon.
3. Heat a double-burner griddle over medium heat, about 3 minutes. Spray with butter-flavored cooking spray.
4. Dip each tortilla in the egg mixture, on both sides, until well-coated. Shake off excess. Place on hot griddle. Fry about 2 minutes on each side, until puffed and golden-brown. Dredge in cinnamon sugar, fold in half and again in half, and serve.
Nutrition per serving
Total Fat 5.7 g
Saturated Fat 0.7 g
Cholesterol 47.5 mg
Sodium 423.2 mg
Total Carbohydrate 38.1 g
Dietary Fiber 4.3 g
Sugars 14.6 g
Protein 6.1 g
Weight Watchers Points Plus: 6 points