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Cinnamon crêpes with nut butter, sliced banana & raspberries

Use gluten-free flour in these thin breakfast pancakes served with almond butter, fruit and lemon

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 376
  • Carbohydrates 46
  • Saturated Fat 3
  • Sugar 17
  • Protein 14
  • Fat 16
  • Fibre 5
  • Salt 0.3

Nutrition per serving

  • Calories 376
  • Carbohydrates 46
  • Saturated Fat 3
  • Sugar 17
  • Protein 14
  • Fat 16
  • Fibre 5
  • Salt 0.3

Ingredients

  • 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
  • 1 banana, sliced
  • 140g raspberries
  • lemon wedges

Tip

Buying a nut butter
If you don’t have time to make your own nut butter, both Biona and Meridian brands are widely available.

Method

  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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