I have paired lemon + blueberry in recipes before, but not like this. Not for breakfast. Not rolled, tacked, drowned, browned, sauced, zested, and devoured! This was a whole different lemon + blueberry experience.
There are many things I considered calling this recipe: french toast sushi, tortilla french toast, blueberry breakfast wraps, fruity fakeout crepes, or simply the best breakfast ever.
6 Fruity French Toast-Making Tips!
1. Use 1 frozen banana and 1 fresh banana for a thicker batter that will stick better to the tortilla/bread.
2. Use the extra batter as a sauce! It is just banana, milk, and lemon after all. It makes for a lovely, creamy sauce, and zero waste.
3. Scrape the burnt crusties off the bottom of the pan in between each roll. If you don’t, those burnt bits will stick to the next roll in a non-tasty way. Use the back of your spatula to remove those bits. They will come off quite easily.
4. Preheat the pan. Make sure it is hot BEFORE bread meets pan. You want to hear that sweet sizzle. It’s a sign that you are on your way to that perfectly brown exterior.
5. If you don’t want to wrap and roll, you could make them flat, quesadilla-style!
6. Watch the video (especially if you want to see how I made an easy blueberry sauce for topping)!
Lemon Blueberry French Toast Rolls
- 1 frozen banana
- 1 ripe banana
- 3/4 cup non-dairy milk
- Juice of 1/2 a lemon
- Zest of 1 lemon
- 5 corn tortillas
- 1/2-1 cup fresh blueberries
- 1/2 cup blueberry jam/preserves I love Polaner All Fruit spreads
Blend the bananas, non-dairy milk, lemon juice, and lemon zest in a blender until smooth. Pour into a shallow dish and set aside.
Wrap one tortilla in a damp paper towel. Microwave for 10 seconds to soften it.
While it is still soft, add a large spoonful of blueberry jam and a handful of fresh blueberries. Roll it up. Secure the roll with two toothpicks.
Repeat with the rest of the rolls.
Heat up a non-stick pan.
Soak one of the rolls in the batter. Move the batter-coated roll to the hot pan.
Reduce the heat to medium and cook for about 2 minutes per side. After the first flip you can remove the toothpicks. You want the tortilla to brown but not burn, so don't take your eyes off of it. Once all sides are slightly browned, remove from the pan. Scrape off any burnt bits from the bottom of pan.
Repeat for the rest of the rolls.
Top with the sauce (remaining batter), fresh blueberries, and lemon zest.