Crepes with Cinnamon Bananas

Serves 4

Prep Time: 5 minutes

Cooking Time: 20 minutes

Wheat Free, Gluten Free, Vegetarian

Preheat oven to 110c/ 225f/ Gas mark ¼, and place one large ovenproof plate inside

Ingredients: 

• 150g of gluten-free brown bread flour
• 2 eggs
• 450ml of fresh whole milk
• 2 ripe bananas, peeled and sliced
• 1 vanilla pod, seeds removed
• 2 teaspoons ground cinnamon
• 1 teaspoon coconut oil, for frying

To serve:

• 100g strawberries, hulled and quartered
• Honey (optional)

• Sift the flour into a large mixing bowl. In a separate bowl combine the eggs and milk, and pour slowly into the flour, whisking gently.  When all of the egg mixture has been added, whisk more vigorously until you have a smooth pouring consistency.  Transfer the mixture to a pouring jug.
• In a bowl mash the bananas. Split the vanilla pod in half and using a sharp knife, scrape the seeds out. Add the cinnamon and vanilla seeds to the bananas.
• Heat the oil in a non-stick frying pan over a medium heat. Pour a small amount of the batter into the centre of the pan and swirl the mixture to the sides of the pan in a thin layer.
• Leave the crepe to cook, untouched, for about 2 minutes, then check that it is light brown underneath.  If so, turn it and cook for a further two minutes on the other side.  Transfer to the warmed plate, cover with a tea towel, and pop the plate back in the oven while you make the other crepes.
• Repeat the process, transferring each crepe to the warm oven, until you have used up all the batter.
• Place a couple of tablespoons of the banana mixture in a line across the centre of each crepe, add a few strawberries and a drizzle of honey (if using) then fold or roll up.