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Tuesday, December 4, 2018

Cinnamon crêpes with nut butter, sliced banana & raspberries


  • 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


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.

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.

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.

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