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Sometimes a recipe comes to you as inspiration. This is a recipe mashup of sorts. We’ve taken the french toast method and our Latin Heat spices and rolled them up with cream cheese and honey to create a crazy good breakfast brunch dish.
Brunch is a great meal for entertaining, but sometimes we all go to the regular dishes: quiches, frittatas, or eggs benedict. Crepes aren’t usually on my menu when I make brunch. Crepes are difficult to make. This recipe makes crepes easier and definitely funkier.
The honey pairs so well with the corn of the tortillas and the oregano and cumin in the Latin Heat, I don’t know why we didn’t think of it sooner.
Latin Heat seasoning and honey, who knew this combination could be so good.
Notes
This fun Mexican version of "french toast" used like a crepe wrapper is super fun for brunch. It's time-consuming and worth every bit of effort.
Ingredients
- 12 corn tortillas
- 2 eggs
- 1/4 cup milk
- 1/4 cup butter (or coconut oil for cooking)
- 1 Tbsp Sauce Goddess Latin Heat
- Honey
- Whipped Cream Cheese
Instructions
The "Crepe"
- Whisk together eggs and milk in a pie plate.
- Add 1 tsp latin Heat seasoning. Save the rest to sprinkle as you assemble.
- Gently place a corn tortilla into the mixture. Let is soak while the butter gets hot in the skillet.
- Carefully place the tortilla in the skillet and sprinkle with Latin Heat.
- Cook until golden on the bottom, then flip.
- Repeat until all are cooked.
Assembly
- Spread whipped cream cheese in the middle of the tortilla.
- Roll it up, taking care not to split the sides.
- Plate with 3 er serving, pour honey on top and sprinkle more Latin Heat.
Let us know what you think by rating this recipe after you make it. We think you’ll love it. Thanks!
