Cinnamon-vanilla scented, egg-dipped and fried flour tortilla wedges served with sweetened berries and drizzled with maple syrup.

Mexi-French Toast Tortillas With Berries

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
Maple syrup

1. Combine sliced strawberries and blueberries and set aside.
2. Beat eggs, milk, granulated sugar, cinnamon, vanilla and almond extracts in large shallow bowl. Soak tortillas in egg mixture for 10 minutes.
3. 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.
4. Sprinkle fried tortillas with powdered sugar and serve topped with fresh berry mixture and drizzled with maple syrup.

Makes 4 servings.