APRON AND PANS - CINNAMON CREPES WITH NUT BUTTER, SLICED BANANA AND RASPBERRIES
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
Preparation
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 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 minute 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.
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
Preparation
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 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 minute 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.
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