Breakfast · 25 min
Arequipe-stuffed French toast
Brioche sandwiches filled with arequipe and cream cheese, griddled until golden and served with fruit.
Ingredients
- 125 g all-purpose flour
- 2 large eggs
- 300 ml milk
- 30 g melted butter
- 1 tbsp sugar
- Pinch of salt
- 200 g arequipe
- 250 g strawberries, sliced
- Powdered sugar, optional
Method
- Blend flour, eggs, milk, butter, sugar and salt until smooth. Rest 15 minutes.
- Cook thin crêpes in a lightly buttered nonstick pan over medium heat.
- Spread each warm crêpe with arequipe, add strawberries and fold into quarters.
- Finish with powdered sugar or a little more warmed arequipe.
Arequipe noteThe batter can be made the night before and refrigerated.