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French Toast Tortilla Crepes with Blueberry Coulis

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  • Yield: 12 servings
  • Prep Time:10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Ingredients

  • 24 Frescados Fajita-Style Flour Tortillas
  • 3 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 2 tbsp water
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
  • 1 1/2 cups 35% whipping cream
  • 1/4 cup icing sugar
  • 1 tbsp finely grated orange zest
  • 3/4 cup milk
  • 3 eggs
  • 1 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • Pinch salt
  • 3/4 cup butter
  • 1/4 cup icing sugar

Preperation

Blueberry Coulis: In heavy-bottom saucepan, combine blueberries and sugar over medium-high heat; bring to boil, stirring often. Simmer for 3 to 5 minutes or until sugar dissolves completely.

Whisk together water, lemon juice and cornstarch until smooth; stir into berry mixture. Cook, stirring occasionally, for 3 to 5 minutes or until thickened. Let cool completely. Store in airtight container, refrigerated, for up to 2 days.

French Toast Batter: Whisk together milk, eggs, sugar, cinnamon and salt until blended; store in airtight container, refrigerated, for up to 2 days.

Orange Whipped Cream: Just before service, whip cream to stiff peaks. Stir in icing sugar and orange zest. Refrigerate to hold.

Assembly: For each serving, divide 1 tbsp (.5 oz) butter between 2 small nonstick pans set over medium heat; soak 2 tortillas in French toast batter for 5 minutes; shake off excess and pan-fry for 2 about minutes per side or until golden brown and set. Fold tortillas into quarters.

Plate crepes. Top with 1/4 cup (.8 oz) Orange Whipped Cream and 2 tbsp (1.6 oz) Blueberry Coulis. Dust with icing sugar.

Nutritional Info

Per 1/12 recipe
Calories 490
Fat 29g
Cholesterol 120mg
Sodium 520mg
Carbohydrate 49g
Fiber 1g
Sugars 19g
Protein 7g