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Excellent recipe on this week

SPICED LAMB BURGERS WITH BLUE CHEESE & BACON

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CINNAMON CREPES WITH NUT BUTTER, SLICED BANANA & RASPBERRIES

CINNAMON CREPES WITH NUT BUTTER, SLICED BANANA & 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  (make your own with recipe in 'goes well with', right)
  • 1 banana , sliced
  • 140g raspberries
  • lemon  wedges

How to Make

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 enjoy.

Nutrition: per serving

  • kcal376
  • fat16g
  • saturates3g
  • carbs46g
  • sugars17g
  • fibre5g
  • protein14g
  • salt0.3g

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