CINNAMON CRêPES WITH NUT BUTTER, SLICED BANANA & RASPBERRIES

Cinnamon crêpes with nut butter, sliced banana & raspberries image

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

Provided by Jennifer Irvine

Time 15m

Number Of Ingredients 9

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 (make your own with recipe in 'goes well with', right)
1 banana , sliced
140g raspberries
lemon wedges

Steps:

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.
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.
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.

Nutrition Facts : Calories 376 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium