Everyone loves brunch. One of my favourite brunch specialties is stuffed French toast! I was determined to find a way to emulate the flavour profile of stuffed French Toast, but do it for a fraction of the calories, sugar and fat. It all starts with getting rid of those thick layers of custard-soaked bread and swapping in a low calorie flatbread. Flatout Flatbreads make an awesome light version that provide 8 grams of fibre, 9 grams of protein for a measly 90 calories. I love Flatouts as a healthy part of my lunch or dinner, so why not work them into the most important meal of the day?
To get that same “French toast” experience, I use a simple egg batter and then panfry them lightly in a non-stick skillet until golden brown. Since traditional stuffed French toast requires you to cut a little pocket for the cream cheese filling, I had to get a little more creative with my lightened up version. So I created a breakfast mash-up recipe — part French toast and part crepe! Now that is a real breakfast of champions!
HEALTHY CHEESECAKE STUFFED FRENCH TOAST CRÊPES WITH VANILLA BERRY COMPOTE
Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 10 minutes
4 cups frozen wild blueberries
2 Tbsp honey (or to taste)
2 tsp lemon zest
¼ cup lemon juice
½ vanilla bean
1½ cup cottage cheese
2 Tbsp cream cheese
1 Tbsp powdered sugar
1 tsp lemon zest
4 Tbsp milk
1½ tsp cinnamon
½ tsp vanilla
6 Original Flatouts Flatbread
Nonstick cooking spray, oil or butter
Powdered sugar, if desired
Lemon zest, if desired
1. Preheat oven to 200°F and line a baking sheet with a nonstick cooking mat.
2. 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.
3. In a small food processor, process together the cottage cheese, cream cheese, sugar and vanilla. Set aside.
4. In another shallow bowl, mix together the eggs, milk, cinnamon and vanilla.
5. Heat a large nonstick skillet over medium heat and spray with nonstick cooking spray, oil or butter.
6. 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.
7. 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.
8. Transfer the rolled up French Toast crêpes to a serving platter and top with blueberry sauce.
9. Garnish with additional lemon zest and powdered sugar, if desired.
Abbey Sharp is a Registered Dietitian, food and nutrition expert, blogger at AbbeysKitchen.com and Green & Blacks ambassador