Mexi-French Toast Tortillas with Berries
Cinnamon-vanilla scented, egg-dipped and fried flour tortilla wedges served with sweetened berries and drizzled with maple syrup.
2 cups sliced strawberries
2 cups blueberries
2 large eggs
1/3 cup milk
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 burrito-size flour tortillas, cut into quarters
Butter for frying
Powdered sugar for dusting
- Combine sliced strawberries and blueberries and set aside.
- Beat eggs, milk, granulated sugar, cinnamon, vanilla and almond extracts in large shallow bowl. Soak tortillas in egg mixture for 10 minutes.
- Melt butter in a large nonstick skillet over medium-high heat. Add tortilla quarters and cook until golden, 2 to 3 minutes, turning once. Transfer to large serving platter; cover and keep warm. Repeat process with remaining tortilla quarters.
- Sprinkle fried tortillas with powdered sugar and serve topped with fresh berry mixture and drizzled with maple syrup.
Makes 4 servings.