This one's for sweet breakfast lovers – it's something sweet, filling and good for the soul. A variation of French toast. We used a tortilla stuffed with apricot jam instead of bread. For the filling, you can also use nut butter, bananas or different fruit.
Shop ingredients
Nutrition (1 serving)
- 515 kcal
- 66,6 g carbohydrates
- 21,3 g fats
- 12,8 g protein
Per 3 portions
Tortillas:
- 1 packet wrap
- 1 egg
- 50 ml milk
- 20 g plain yoghurt
- 1 tbsp xylitol
- 90 g Vilgain apricot jam
- coconut oil spray
- 4 tbsp pudding
Toppings:
- 60 g plain yoghurt
- 45 g Vilgain Sweet Nuts
- 3 Vilgain truffle cakes
Instructions
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First, whisk together milk, yoghurt, custard powder and erythritol. Slice the tortillas in half.
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Spread the jam over half of the halved tortilla and fold it in half again. Coat the tortillas in the yoghurt mix and fry on each side using a small amount of oil. Tip: If you have any yoghurt mixture leftover, pour it over the tortillas when frying.
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Pile the fried tortillas on a plate and top them with plain yoghurt, nut butter and truffle cakes. Enjoy!
