Cinnamon crêpes with nut butter, sliced banana & raspberries
- Preparation and cooking time
- Serves 2
- 75g gluten-free brown bread flour
- 1 tsp ground cinnamon
- 1 medium egg
- 225ml semi-skimmed milk
- 1 tsp rapeseed oil , for frying
- 2 tbsp almond nut butter (make your own with recipe in 'goes well with', right)
- 1 banana , sliced
- 140g raspberries
- lemon wedges
- STEP 1
Tip the flour into a large mixing bowl with the cinnamon. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.
- STEP 2
Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.
- STEP 3
Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.