Cinnamon crêpes with banana and cherries

Prep: 5 mins
Cook: 10 mins
Cinnamon crêpes with banana and cherries
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.


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

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