Strawberries and Cream Cheese French Roll Up Toast

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I am a big proponent of breakfast. I love to pamper myself with large lavish breakfast, so whenever I travel my first criterion to choose a hotel is they have a good breakfast bar. My choice for breakfast always include bread and eggs and when they come together there nothing stopping me. Be it the humble bread butter with a side of poached eggs or the Indian style spicy French toast – I love them all. So, when I saw this photo on Pinterest for a French toast roll up, I just had to have it.

I used cream cheese and strawberries for the filling, but to say the least, the options are unending. You can try it with cream cheese and chocolate chips, or nutella and raspberries or the American favorite peanut butter and jam.

Try out these easy to make French roll ups and comment on what you used for the filling.

French Roll Up


Strawberries and Cream Cheese French Roll Up Toast
Serves 2
Prep Time
5 min
Cook Time
5 min
Prep Time
5 min
Cook Time
5 min
  1. 6 large sandwich bread
  2. 2 large eggs
  3. 4-5 strawberries, hulled and cut to bite size pieces
  4. 6 tablespoon cream cheese
  5. 1 teaspoon cinnamon powder
  6. ½ cup refined sugar
  7. Cooking spray for frying
  1. Take the crust out of the breads, and flatten them with a rolling pin. Beat the eggs in a spread out bowl
  2. To one side of the bread spread the cream cheese and top it with a good amount of strawberries
  3. Mix the cinnamon powder with the sugar and spread on a plate. Spray the cooking oil on a frying pan
  4. Roll the bread, and dip in the beaten eggs and place the rolled up bread on the frying pan.
  5. Fry the roll up till they are golden brown on all sides, roll on the cinnamon sugar and serve immediately
Cook like a Bong

Cream cheese and Strawberries French Roll Up

Egg Roll

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“A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked” – Bernard Meltzer

The final recipe for the “Breakfast with eggs” series is Egg roll. I’ve posted six different easy to cook and quick egg recipes for the morning meal. Previous posts in the series:

  1. Mughlai Paratha
  2. French Toast
  3. Scrambled Eggs
  4. Banana Pancake
  5. Boiled Egg Sandwich

But I just couldn’t finish the series without a little flavor from the street food of Calcutta (Kolkata). Though many different Asian countries claim for the origin of this dish and among them southern China has the most number of votes, but this particular preparation very well known to everybody who hails from Kolkata or even those who had a visit to the city is typically from the make shift stalls on Kolkata foot paths.

Egg roll

Egg rol

There was one such stall near my dance school called Iceberg (quite contradictory for a joint that sold everything hot), and every month it was a ritual for our gang of friends to have an egg roll from there. I still remember it cost just seven rupees then, but still that was quite expensive for a school-going girl like me. At home, outside food was a taboo and so I always had to cook some stories to have those egg rolls. But alas, eventually mom found out my secret and instead of scolding me I was offered with two egg rolls the next day at tiffin, of course prepared by my mom in her kitchen. School days have passed a long time ago, but I still can’t forget the taste of those road side egg rolls, though my mom’s were quite similar but not that good. My father suggested that the dirt from the road made it taste better.

The egg roll in Kolkata is similar to Frankie of Mumbai and resembles the kathi rolls prepared in many roadside stalls throughout India. Egg roll in Kolkata was probably first introduced by Nizam’s, a very popular restaurant in Kolkata serving Mughlai dishes. Another famous joint serving egg roll in Kolkata is Haji Saheb in Behala (Hazi Saheb for some), it’s my personal request, don’t miss it if you ever visit this place.

Preparation time: 10mins

Cooking time: 8mins

Serves: 2


  • Whole wheat flour (Maida): 1 cup
  • Eggs (Dim): 2
  • Onion (Peyaj): 1 medium, chopped finely
  • Cucumber (Sasha): one-half of a medium sized, julienned
  • Green chili (Kacha lanka): 2, chopped
  • Sunflower oil (Sada tel) for frying
  • Salt to taste
  • Tomato sauce for seasoning


  • Knead the flour well and make two round paratha with it
  • Beat the eggs with little salt
  • Heat one tablespoon of oil in a frying pan and add one beaten egg to it, spread it so as to have almost the same diameter as the parantha
  • Carefully place the parantha over the half fried omelet and allow it to cook for two more minutes, turn around the paratha and cook the other side for one minute and take out from the frying pan
  • Place the egg covered paratha on a flat surface with the egg side up
  • Add chopped cucumber, chilies and onion at the centre of the paratha to make the filling and pour the tomato sauce over the vegetables
  • Roll the paratha and cover half of it with an aluminum foil or kitchen paper and tuck the paper well so that the roll doesn’t open up
  • Serve hot with little lemon juice over the filling

Hot tips – You can put in a filling of mashed potatoes seasoned with chili powder and salt or even a filling with chicken or mutton kebab tastes great.

What variety of Egg Roll do you prefer?

Further reading – Nizam’s Kathi Roll, When in Kolkata, Egg Paratha

Nutrition calculator – 1 egg roll

Calories 580
Total Carbohydrate 46gms
Dietary fiber 3.9gms
Protein 35gm
Total fat 28gms
Cholesterol 365mg
Sugar 2gms
Vitamin A 20%
Vitamin C 0%
Iron 10%
Calcium 8%

Sending this to NTTC#5 event hosted by Sneh of Gel’s Kitchen.

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Banana Pancake

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“In a big family the first child is kind of like the first pancake. If it’s not perfect, that’s okay, there are a lot more coming along. ” – Antonin Scalia

Continuing the series on Breakfast with Egg Recipes, we’ll talk about Pancake today, Banana Pancake to be precise. [Part 1 was Mughlai Paratha, Part 2 was French Toast and Part 3 was Scrambled Eggs].

What we call pancakes today might have originated more than two millennia ago. It wasn’t like the ones served at our dining table, but was a concoction (mixture) of milk, flour, eggs, and spices, and was called “Alita Dolcia” (Latin for “another sweet”) by the ancient Romans. They were probably prepared on flat rocks smeared with grease. The modern day pancakes were invented in Medieval Europe.

Banana Pancake

Banana Pancake

Pancake is also called: hotcakes, griddlecakes, or flapjacks in US and Canada; pannekoek in Afrikaans community; Apom Balik in Malay; Ban Chian Kuih in Chinese; chatamaari in Nepal; Blini in Russia.

There are numerous variations of Pancake prepared in different cuisines, based on changes in ingredients (flour, eggs and milk remain constant, rest vary) the cooking implements (flat rocks, hearths, griddles, microwave oven), the look and taste of the final product (thick or thin, spicy or sweet).

In India too, there are several variations of pancake – pitha (or pithy) in Bengal and Assam, Dosa in South, Meetha Pooda in Punjab.  We’ll prepare yet another variation, Banana Pancake, today. Get ready for a sweet sensation to the taste buds.

Preparation time:  5 mins

Cooking time: 8 mins

Serves: 2


  • Flour (Maida): ½ cup
  • Banana (Kala): 1, mashed properly
  • Egg (Dim): 1
  • Milk (Dudh): ½ cup
  • Baking powder: ½ teaspoon
  • Sugar (Chini): 1 tablespoon
  • Butter/ Clarified butter (Makhan/ Ghee): 1 teaspoon
  • Cherry: 6 /7, chopped coarsely
  • Cinnamon powder (Dar chini guro): ¼ teaspoon (optional)
  • Vegetable oil (Sada tel): 6 teaspoon
  • Salt: ½ teaspoon


  • Take a large bowl, sift the flour in it, put in the other dry ingredients and mix
  • Add the mashed banana , milk, butter and chopped cherries, and whisk to make a smooth batter
  • Heat one and half teaspoon on oil on a pan and pour in one-fourth of the batter
  • Fry one side of the pan cake till it becomes golden brown, turn the other side and fry similarly
  • Fry three more pan cakes with the batter
Banana Pancake with toppings

Banana Pancake with toppings

Hot Tips: Banana pan cakes taste great with freshly sliced banana and honey or maple syrup. Along with mashed bananas, other soft fruits like mango, strawberries, blue berries can also be added to the batter. Fruitless pan cakes can also be made; it depends on what you want to put in.

Further Reading – Mango Nutella Pancake, Easy Pancake, Besan ka puda, Banana Pancake Trail

Nutrtion Count – 2 Banana Pancakes

Calories 240
Total fat 7 gms
Total Carbohydarte 41gms
Cholesterol 20mg
Dietary fibre 2gms
Sugar 9gms
Protein 5gm
Vitamin A 2% Vitamin C 8%
Calcium 8%
Iron 15%
Sending this to NTTC#5 event hosted by Sneh of Gel’s Kitchen and also to the event Heart of the Matter hosted by Michelle, this month’s theme being “Budget-Friendly Foods.” .

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader
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