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  1. Home
  2. vegetarian valentine s day recipe

Cinnamon crêpes with nut butter, sliced banana & raspberries

Enjoy these delicious, gluten free, crepes. A great way to finish off any meal. - by Alison Pickel
  • 08 Feb 2016
Cinnamon crêpes with nut butter, sliced banana & raspberries
Cook: 20 Minutes - easy - Serves 2 - Vegetarian - gluten-free - pregnancy-safe
Proudly supported by

Enjoy these delicious, gluten free, crepes. A great way to finish off any meal.

Ingredients

75 g gluten-free brown bread flour

1 tsp ground cinnamon

1 medium egg

225 ml semi-skimmed milk

1 tsp olive oil, for frying

2 tbsp almond butter

1 banana, sliced

140 g raspberries

lemon wedges, to serve

Method

  1. 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.
  2. 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.
  3. 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.
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