Cinnamon crêpes with banana and cherries
Prep:
5 mins
Cook:
10 mins
These crepes are absolutely delicious and quick to make on a weekend for the kids.
75g gluten-free brown bread flour
1 tsp ground cinnamon
1 medium egg
225ml low fat milk
1 tsp vegetable oil, for frying
1 banana, sliced
150g cherries
Lemon wedges
Peanut butter, optional as spread
In a large mixing bowl, tip the flour in with the cinnamon.
Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.
Using a non-stick frying pan over a medium heat, 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 minutes.
When it is brown underneath, turn over and cook for 1 minute more.
Transfer to a warm plate and cover with foil to keep warm.
Repeat with the remaining batter.
Divide the warm crepes between 2 plates and serve with the banana, cherries and lemon to assemble at the table.
Using peanut butter as a spread is a lovely addition and offers a little protein punch.
Serves
2
Preparation Time
5 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Grains
Recipe Type
Easy, Healthy, Kids Food, Breakfast
Level of Difficulty
Easy
