Cinnamon crêpes with nut butter, sliced banana & raspberries

Jennifer Irvine

From bbcgoodfood.com

From Good Food (Good Food magazine, July 2014)

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Ingredients

• 75 g gluten-free brown bread flour
• 1 tsp ground cinnamon
• 1 medium egg
• 225 ml semi-skimmed milk
• 1 tsp rapeseed oil for frying
• 2 tbsp almond nut butter
• 1 banana, sliced
• 140 g raspberries
• lemon wedges

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Instructions

Make the batter

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.

Cook the crêpes

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.

Assemble and serve

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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