Looking for an easy strawberry French toast pinwheels recipe? These bite-sized breakfast treats taste like strawberry shortcake and are made with BreadMasters stone lavash instead of regular bread. Ready in under 30 minutes, they’re perfect for Sunday brunch, Valentine’s Day, or Mother’s Day!
I soaked lavash in eggs and milk and fried them in butter…flatbread French toast! Then I topped them with strawberries and jam, rolled them up, and sliced them into pinwheels. Top with whipped cream for a heavenly finish!
⏱ Prep time: 15 mins | 🔥 Cook time: 10 mins | 🍽 Servings: 4-6
Recipe developed by Isis Heuser.
Ingredients
- Pinwheels
- 4 large eggs
- 2 tablespoons milk (any kind)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 4 pieces BreadMasters stone lavash (cut in half)
- 2-3 tablespoons butter (for frying)
- 1 cup strawberry jam or preserves
- 1 lb fresh strawberries, thinly sliced
- Whipped Cream
- 1 cup heavy cream (cold)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Pinwheels
- In a shallow dish, whisk together the eggs, milk, sugar, and vanilla until well combined.
- Cut 4 pieces of lavash in half (you’ll have 8 pieces total). Dip each piece in the egg mixture, coating both sides.
- Heat 1 tablespoon of butter in a large skillet over medium heat until melted and sizzling.
- Fry each lavash piece for 1-2 minutes per side until golden brown and crispy. Add more butter as needed between batches.
- Repeat with remaining lavash pieces until all are cooked.
- Spread a thin layer of strawberry jam evenly over each flatbread French toast slice.
- Layer fresh sliced strawberries on top of the jam. Roll up each piece tightly from the short end, then slice into 1-inch pinwheels.
- Whipped Cream
- In a chilled bowl, beat together the heavy cream, powdered sugar, and optional vanilla until soft peaks form (about 2-3 minutes).
- Top the pinwheels with a dollop of whipped cream and serve immediately. Garnish with extra strawberry slices if desired.
💡 Recipe Tips & Variations
- Make ahead: Cook and roll the pinwheels, then refrigerate overnight. Serve cold or reheat gently.
- Berry swaps: Try blueberries, raspberries, or mixed berries with matching jam.
- Chocolate version: Replace jam with Nutella and add sliced bananas.
- Dairy-free: Use almond milk, dairy-free butter, and coconut cream for whipped topping.
More recipes: For more creations with our Lavash Bread, Sangak Bread, and Markook Thinnest Flatbread, please visit our recipes page.
